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Monster Media 1993 #2
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1993-07-10
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STAR AND GARTER ALE WORKS
Strong Recipes with Yellow Dog
.Fac Quodlibet Vis/
Steve Gustafson
These are two recipes for strong beers that I have recently made using
Yellow Dog malt extract.
1. ST. SAM'S ABBEY ALE
Start off with:
1 pound medium dark crystal malt, crushed
Put this in 1 3/4's gallons soft water. Heat until it just starts to
bubble and boil, then strain out the crystal malt. Rinse it with 1/4
gallons warm soft water. Put the rinse into the pot.
Then add:
3 bags (9.9 pounds) Yellow Dog malt extract
1 pound unflavoured rock candy
1 ounce Bullion hops (pellets)
2 ounces Hallertauer hops (pellets)
for the boil.
Boil this 1 1/2 hours
20 minutes from the end of the boil, add 1/2 ounce Hallertauer and 1/2
ounce Kentish Golding hops (pellets).
When you take off the heat, add another 1/2 ounce Kentish Golding hops.
N.B. I used a great deal of bittering hops because of the high gravity
and low volume of the wort that I was using. If you have the facilities
to boil 5 gallons of wort, you probably want to substitute lower alpha
hops or use less.
Pour your boiled wort into cold soft water, enough to make 5 gallons.
When cooled to just about room temperature pitch with:
WYeast Belgian style liquid yeast
Starting gravity should be around 1.078. Final gravity was around
1.020.
Bottled this with 1 cup corn sugar. The Chimay that I had seen had
become very strongly carbonated, no doubt since it was three years old
when I opened it. You might get nervous about this and cut back to 3/4
cups.
Using Yellow Dog in a recipe like this is very apt. Most of the
Trappist beers use some portion of wheat malt, so with Yellow Dog that
part has already been taken care of for you.
I believe that the WYeast Belgian liquid yeast is similar to a number of
wine yeasts I have used in brewing strong beers before. The Belgian
yeast from WYeast seems to yield a result that is reminiscent of Lalvin
EC-1118, a yeast made for sparkling wines that I once used in a
Barleywine. The adventurous may want to try that out.
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HAMMARFORS PORTER
This is not an ale porter. This is an Eastern European style strong
porter brewed with lager yeast at room temperature, sort of a hybrid
between a porter and a Steam Beer. The misuse of lager yeasts to brew
beers called "porter" seems to be common to Eastern Europe, the Baltic
region, and the eastern United States. The Scandinavian beers that are
given this label are typically brewed to Schwarzeneggerian gravities,
and this one goes at least halfway.
Take:
1 pound dark crystal malt
1/2 pound chocolate malt
All grains crushed, of course
Put this into 1 3/4 gallons water and heat until it just starts to
bubble and boil. Then strain out the grains and pour 1/4 gallon of
water over them and put the runoff back into the pot.
Add thereto:
2 bags (6.6 pounds) Yellow Dog malt extract
1 1/2 pounds dark dry malt extract
1 pound blackstrap molasses
1 1/2 oz. Northern Brewer hop pellets
Boil this for one hour.
1/2 hour from the end of the boil, add 1/2 a stick of licorice.
Add another 1/2 oz. Northern Brewer pellets about 10 minutes from the
end. You don't want -that- much hop oil flavour in this. (Or maybe you
do.)
Pour this in water enough to make 5 gallons. When it has cooled to just
over room temperature, pitch with a lager yeast. I used the dregs from
a batch a friend had brewed with WYeast Bavarian. Since we will be
brewing at room temperature, the lager yeast doesn't have to be that
fancy. I was going to use Red Star.
Starting gravity: 1.065
Ending gravity 1.016
Bottle this with 2/3 cups corn sugar. I didn't want a great deal of
carbonation. Perhaps you do.