True Love Hand-in Amber-Red

Source: T. Daniel "Greenman" Griffin
Recipe added: 01/16/99
Email: greenman@sdc.org

This batch was one of my best to date and fun. If you are wondering about the name, my loving fiancee accidentally forgot about sanitation when I was adding the wort to the fermenter. In other words, she stuck her hand in when my funnel's filter started to fall out. Instead of getting upset, I just laughed and nearly dropped all the wort on the floor. Well, no harm done. In fact, I may have her stick her hand in all the time. This beer was an experiment with wyeast 1007 and high lovibond crystal malt. Its hue is a red amber, so it worked to be what I was shooting for. Excellent stuff. I recommend it to all you extract brewers and those brewers ready to move on from kits to extract with specialty grain. You won't be disappointed.

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 60
Primary Fermentation: 14 days at 60 degrees
Secondary Fermentation: -
Additional Fermentation: -

Ingredients:

6.6 lbs. Munton's Light Malt Extract
1 lb. 100 lovibond Crystal Malt
1.5 oz Northern Brewer Hops (bittering) (7.8 AAU)
.5 oz Tettang Tettanger (aroma)
Irish Boss
Wyeast 1007 in a starter

Procedure:

Steep the grains in 150 degree water for 30 mintues. Remove pot from boil and add extracts. Return to boil. Add the bittering hops and boil for 60 minutes. Add the Irish Moss in the last 10 minutes. Add the finishing hops in the last 2 minutes. Cool to 70 degrees, add pitch yeast.

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