Den's Black Ale

Source: SGT
Recipe added: 12/17/97
Email: sgt@rpa.net

This recipe makes a black ale that has a good bitter/sweet balance. There is a nice hoppy nose, yet not over powering. A good malty richness in a medium body. It finishes very smooth. The hops combination lend a tasty flavor and aroma. A delicious brew.

Specifics

Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.053
Finishing Gravity: 1.018
Time in Boil: 1 Hour
Primary Fermentation: 4 Days (Glass)
Secondary Fermentation: 10 Days (Glass)
Additional Fermentation: None

Ingredients:

4 lbs. Munton & Fison x-tra Light DME
3 lbs. Laaglander x-tra Light DME
1 lb. Crystal Malt ~40 L
1/2 lb. Roasted Malt
1 0z. Northern Brewers 7% AA (Pellets) 60 min. Boil
1 oz. Hallertau 3.6% AA (Pellets) 30 min. Boil
1 oz. Cascade 3.5% (Pellets) 2 min. Finish
1 Tsp. Re-Hydrated Irish Moss @ 15 Min.
Wyeast # 1272 American Ale 2
Dry Hop for 10 days with 1/2 oz. Fuggles 4.5% (Pellets)

Procedure:

Steep Crystal and Roasted Malts in 1 1/2 Gallons water @ 160 degrees for 30 Min. Sparge to 2 gallons boiling water. Add the 7 lbs. of DME and return to boil. Follow the hop schedule. After 1 hour of boil, cool and top off carboy to 5 1/2 gallons, pitch yeast. I pitched a 30 oz. starter @ 71 degrees. Primary ferment for 4 to 5 days, rack to secondary and dry hop with 1/2 Fuggles pellets for 10 more days. Bottled with 5 oz. priming sugar. Alc. = 4.6% abv.

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