Blocked Up and Bitter
Source: Tim Neall
Recipe added: 02/16/98
This was a spur of the moment beer, but it turned out fairly well. It is a little too light in body, but I think the hops profile is right. The molasses adds an interesting flavor. It has a beautiful color and forms a great head. The hop aroma is wonderful. If I were to do it again, I would add some crystal malt, get rid of the molasses, and do all of the hops additions at one time, except for the dry hopping of course. It is probably not necessary for the beer to sit on the pellets for two weeks, either, but I was away and couldn't bottle.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1038
Finishing Gravity: 1066
Time in Boil: 60 minutes
Primary Fermentation: Glass, 14 days
Secondary Fermentation: Glass 14 days
- 3.3 lbs. Muntons Light Syrup
- 1 lb. Light DME
- 1 C. Amber DME
- 3/4 C. molasses
- 3/4 oz. Northern Brewer Pellets 8.8% (55 minutes)
- 1/2 oz. Kent Golding Pellets 4.8% (40 minutes)
- 1/4 oz. Kent Golding Pellets 4.8% (10 minutes)
- 1 oz. Kent Golding Pellets 4.8% (dryhop)
- Wyeast 1098
Bring six gallons of water to a boil and add extracts and adjuncts. After five minutes make the first hops addition. Then follow the hopping schedule indicated above. After 45 minutes, add irish moss, if desired and the chiller. Force cool and siphon from boiler to carboy. Pitch yeast starter. When primary fermentation is over, transfer to secondary and add 1 oz. Kent Golding pellets. After two weeks, siphon into bottling bucket, prime with 1/2 C. corn sugar.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.