Source: Mark Stevens
Recipe added: 08/04/98
Body and sweetness come from lactose, although the beer itself is not big. Hops are added for entire boil because they should not dominate aroma in this style, but should only balance.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: --
Finishing Gravity: --
Time in Boil: 60 min
Primary Fermentation: 5 days at 65-70
Secondary Fermentation: 10 days at 65-70
- 1/2 pound roast barley
- 1 pound crystal malt (60L)
- 3.3 pounds dark malt extract syrup
- 2-1/2 pounds light dry malt extract
- 12 ounces lactose
- 2 ounces Fuggles hops (~3.5 - 4% alpha)
- slurry of ale yeast (Wyeast 1028)
Crush roast barley and crystal malt, place in grain bag and steep in warm (170 degree) water for about 10 minutes. Remove grains. Add extracts. Bring to boil and add hops. Boil 60 minutes. In last few minutes, stir in lactose and stir until well dissolved. Remove from heat and force
chill. Transfer to primary fermenter and add water to top off to 5 gallons. Pitch yeast and ferment at moderate temperatures for up to 5 days (until krausen drops) then rack to secondary for another 1-2 weeks. Prime and bottle, or keg as usual.
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