specialty ale

Source: rob sessions
Recipe added: 04/26/97
Email: robroy@webtv.net

This is a wonderful beer, that is very forgiving for experimenting with other grains, hops or malts.

Specifics

Recipe type: Other
Batch Size: 5.0
Starting Gravity: 1.051
Finishing Gravity: 1.005
Time in Boil: 60 minutes
Primary Fermentation: 8 days
Secondary Fermentation: 7 days

Ingredients:

4.0 lbs light dry malt
0.5 special roast
0.75 crystal malt
2.5 lbs clover honey
1.5 oz. centennial hop pellets (boil)
0.5 oz. centennial hop pellets (finish)
1 pkg. cordon brew heading salts
0.5 tsp irish moss
1 german liquid ale yeast #1007
3/4 cup priming sugar

Procedure:

You will need to start with atleast 2 gallons of water in your brew pot. Add the slightly crushed crystal and specialty grains (in a cheescloth) to your cold water, bring to 170 degrees and remove. Bring to boil and add you malt,honey,hops and heading salts, continue to boil for 60 minutes. Add the irish moss during the last 15 minutes of your boil. At 60 minutes add your 0.5 remaining centinnial hops and remove heat, let steep for 2 minutes. At this point either use your wort cooler or sparge into your fermenter and bring it up to 5 gallons with cold water I will warn you..this receipe has a very aggressive fementation, I stronghly recommend using a blow off tube for the primary fermentation (7 -10 days), then you can rack to a secondary with your airlock. Bottle with 3/4 cup priming sugar when settled and clearing.........enjoy

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