Source: Mike Buchanan
Recipe added: 05/15/00
The Morgan's Caramalt is loaded with unfermentable dextrins and gave the beer great body, a sweetness to balance the high hop rate and a great head on my beer. This is an easy recipe, and if you brew with hard water like I do, it compares favorably to Anchor Liberty. Prost!
Recipe type: Extract
Batch Size: 5 Gallons
Time in Boil: 60
Primary Fermentation: 12 days
- 6# Coopers Light Malt Extract Syrup
- 2.2# Morgans Caramalt
- 1 oz. Chinook Hops 12.0 AA (bittering)
- 1 oz. Cascade (10 min.)
- 1 oz. Cascade (5 min.)
- 1 oz. Cascade Leaf (While chilling wort)
- 1 tsp. Irish Moss (15 min.)
- 3/4 corn sugar (priming)
I used the single stage blow-off method, but your favorite procedure will work, I'm sure. No grains to steeps, so boil One and 1/2 gallons of water, remove from heat and add malt extract. Return to boil and add bittering hops. Add Irish moss at 15 or 20 minutes from end of boil, and add Cascade hops as indicated. After 60 minutes I covered my wort with a sanitized lid after adding one ounce of leaf Cascade hops. I cooled my wort in an ice bath for 20 minutes while the whole hops steeped. I then added the wert to my fermenter, straining the wort through the hop bed, and then sparged the hops with ~1/2 gallon water. This is sort of a "hop-back" principle and gave my beer a great hop nose.
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