Labels:text OCR: Feats Don't Fail Me Ale Applewood-Smoked Ale Tan Oak Ale 6 lbs. Australian Light Malt Extract 6 lbs. Australian Light Malt Extract 8 lbs. Klages Pale Malt 1 lb. Klages Pale Malt 1 lb. Light Crystal Malt 1 lb. Dark Crystal Malt 1 lb. Light Crystal Malt 1 1/4 oz. Perle (45 minutes) 1 1/4 oz. Oregon Fuggles (55 minutes) 11/4 oz. English Fuggles (30 minutes) 12 oz. whole Chinook (15 minutes) 1 oz. Tettnanger (2 minutes) 1/2 oz. Oregon Fuggles (5 minutes) 1/2 oz. Perle (5 minutes) 1 tsp. Gypsum 2 tsp. Gypsum 1/2 tsp. Irish Moss 4 oz. Oak Chips 1 tsp. Salt (non iodized) 1 package William's Dry Ale Yeast 1 package Burton Ale Liquid Yeast 1 package William's Dry Ale Yeast 3/4 cup Corn Sugar for carbonation 3/4 cup Corn Sugar for priming, or 1.5 liters Primed with 1 tsp. Corn Sugar per pint unfermented wort Starting gravity: 1.042, finished at 1.016 Starting Gravity: 1.042, finished at 1.015 Starting gravity: 1.044, finished at 1.015 Fermentation method: Two stage, fer- Brewing Notes: Start the mash at 120 to menter and glass bottle Fermentation method: Two stage, fer- menter and glass bottle 122º F ., for 30 minutes, then raise to 149 - Brewing Notes: Mash the Klages and 151' F. for 20 minutes, then to 155' F. for Light crystal crushed malt for 1 hour, Aging: Best when aged 3 to 4 weeks, at 20 more minutes. Mash out at 168º F ., sparge, and add to extract boil. 60º F. and sparge with 4 gallons of 168º F. water. Aging: Best when aged 3 weeks, at 60º F. Add oak chips after 4 days of fermenta- 'Crystal malt was partially cracked and tion. 'I often bring home brew to share with my placed in an aluminum pie pan that had Aging: Best when aged 4 weeks at 55 to fellow crew members after taping episodes previously been punched with numerous 60º F. of the PBS program Austin City Limits. I small holes. Meanwhile, a small barbe- brewed this batch specifically to celebrate cue had been readied with a medium fire. 'I can't make enough of this brew. I have our taping last fall of the rock & roll band Applewood chips that had been soaking in impressed experienced brewers as well as Little Feat. After the show we watch the water were placed on the fire, the malt non-beer drinkers. They always come videotape and drink beer. Tough job, but was placed on the rack and the cover low- back for more providing there is any left. a few of us are willing to do it. Anyway, ered. The malt was smoked for 30 min- This brew is very drinkable in 2 weeks, this beer was judged by 'the panel of utes with it being stirred every 10 but give it 4 weeks, and you'll be glad you experts' to be the best so far. In ten years minutes. The smoked malt was then did. The Fuggle hops and oak chips com- of brewing I have never repeated a recipe, mashed by placing it in a kettle of cold pliment each other quite well for a nice but if I ever do, this one may be it. water (1 1/2 gallons). When the water smooth, mellow, woody flavor. Nice tan -Dan Martaus was near a boil the malt was removed and color with creamy white head.' Austin Texas sparged and normal beer production com- -Jon B. Hoech menced. A delicious Rauch beer!' Seaside California -Travis Wagner Brown Bess Ale Boulder Creek Bitter Arlington Virginia 6 lbs. English Light Malt Extract 6 lbs. English Light Malt Extract 1 lb. Amber Crystal malt 8 oz. Amber Crystal Malt 1/2 lb. Chocolate Malt 3 oz. Roasted Barley Malt 1 oz. English Kent Goldings (55 minutes) 2 oz. English Kent Goldings (50 minutes) 1 oz. Oregon Fuggles (55 minutes) 1/2 oz. Cascade (5 minutes) 1/2 oz. English Kent Golding (5 minutes) 1 package Burton Ale Liquid Yeast 1 package Burton Ale liquid yeast 4 oz. Corn Sugar for carbonation 3/4 cup of Corn Sugar Starting gravity: 1.045, finished at 1.010 Starting gravity 1.048, finished at 1.104 Fermentation method: Siphonless single Fermentation method: Siphonless Single stage Stage Aging: Best when aged 3 to 4 weeks at Aging: Best when aged 30 days at 55 º F. 65º F. Brown Bess is a nut brown, light bodied ale with an assertive hop presence. It 'This beer is a full bodied, dark amber pours out with a creamy head that settles brew, and doesn't last long at our house. down within minutes. One of our favorite The flavors are more complex than those British style ales; when we drink it, we of most bitters, thanks to the harmony of have an almost uncontrollable urge to the barley, malt, and hops, and the soft- throw darts and drop our "h's" in conver- ness of the yeast.' -Bill Luehmann sation.' -Peter & Kathy Taylor Boulder Creek California Nutrioso Arizona
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