home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Monster Media 1993 #2
/
Image.iso
/
health
/
beerrec.zip
/
WHITE.REC
< prev
next >
Wrap
Text File
|
1993-07-10
|
4KB
|
88 lines
Texas Dawg Slobber - White Ribbon Brown Ale
By John Patterson (76177,137)
Lampasas, Texas
---------------------------------------------------------------------------
INGREDIENTS
---------------------------------------------------------------------------
5 gallons water
1 can (4 pounds) Doric Danmark Lager Hopped Malt Extract
2 1/2 pounds Edme Light Dry Malt Extract (DME) *
1 cup Crystal Malt, whole, uncrushed (170 deg)
1 oz Kent Goldings hop pellets
1/2 ounce Hallertauer hops pellets (when heat off)
1/2 ounce Tettnanger hops pellets (dry hopped)
1 packet WYeast "German" Ale Yeast (Strain No. 1007)
3/4 c. corn sugar for priming
---------------------------------------------------------------------------
DIRECTIONS
---------------------------------------------------------------------------
First of all, I need to give credit where credit is due. This recipe was
adapted from a first-class brew Robin Garr created (COPEN.RG in data lib 14).
I boil all 5 gallons. To compensate for loss due to evaporation, I boiled
the wort in 2 gallons of water in one pot, and boiled 4 gallons of clear
water in a separate brewpot.
Place grains in a grain bag and place in 2 gallons of water and apply heat
to the brewpot. When the temperature reaches 170 degrees, remove grains
and discard.
When the water reaches the boiling point, remove the pot from heat and
dissolve both malts in the brewpot, stirring constantly. Return pot to
burner, add 1 oz Kent Goldings hops and boil for 60 minutes.
At the end of the boil, add 1/2 oz Hallertauer hop pellets.
Add the cooled wort to a primary fermenter (I used a glass carboy). Top
with enough water to bring the volume to 5 gallons. Once the wort has cooled
to 60 to 70 degrees, pitch yeast. I used an immersion wort chiller so that I
could rapidly cool the wort.
Allow wort to ferment at around 60 to 70 degrees. On the third day of
fermentation add 1/2 oz Tettnanger hop pellets.
As you can tell from the stats below, I brewed mine a little warm. Wyeast
suggests an optimum fermenting temperature of 62 degrees for this strain, but
the wort can be fermented all the way down to 55 degrees if need be (see
WYEAST.TXT in data lib 14).
After 6 days the wort calmed down enough to rack it to a secondary fermenter
(again, a glass carboy) and allowed to ferment further. Fermentation
completely halted and I was able to bottle it in 8 days.
Bottle or keg as you normally do.
---------------------------------------------------------------------------
STATISTICS
---------------------------------------------------------------------------
Total wort volume: 5 gallons
Original gravity: 1.060 at 75 degrees
Terminal gravity: 1.013 at 75 degrees
Primary fermentation: 6 days in glass
Secondary fermentation: 2 days in glass
Bottled after a total fermentation time of 8 days.
---------------------------------------------------------------------------
STYLE DESCRIPTION AND TASTING NOTES
---------------------------------------------------------------------------
The beer is medium bodied and a dark brown in color with low hop
bitterness and a low hop nose. Its hop/malt balance is way towards the malt
side. The alcohol will also be evident as you can tell from the range of the
specific gravity.
Label is in data lib 14 - WHITE.GIF
Enjoy!
John Patterson - 76177,137
P.S. The name comes from the 3rd place white ribbon I won with this brew in
the Brown Ale category at the 8th Annual Dixie Cup competition held in
Houston, Texas.