Full Moon Ale

Classification: Scotch ale, extract

Source: David Haberman (habermand@afal-edwards.af.mil) Issue #106, 3/22/89

I thought that the final gravity of this beer was a bit high, but the beer came out tasting great and no bottles exploded. In order to call this a porter it needs more hops, therefore I think it is a Scotch ale.

Ingredients:

6 pounds, dark Australian DME
1 pound, caramel crystal malt
1-1/2 ounces, Willamette hops
1-1/2 ounces, Fuggles hops
1 pack, Wyeast #1098: British Ale
3/4 cup, corn sugar (priming)

Procedure:

Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough water to make 5 gallons. After 4 weeks, prime and bottle.

Specifics:

O.G.: 1.055
F.G.: 1.017
Primary Ferment: 4 days
Secondary Ferment: 4 weeks