Full Moon Ale
Scotch ale, extract
Source: David Haberman (firstname.lastname@example.org)
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.
- 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)
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.
- O.G.: 1.055
- F.G.: 1.017
- Primary Ferment: 4 days
- Secondary Ferment: 4 weeks