Backwater Bayou Ale

Source: Paul Messmer
Recipe added: 11/04/98
Email: pmessmer@scanlon.im1.net

Development of this recipe is an effort to minimize the cost of homebrew, more so in time than money, and at the same time maintain a brew of distintive full flavor. Time being a premium, this recipe allows once a month brew sessions and keeps me in supply of very drinkable ale. The cornstarch is used because my stuff won't fit any more grain and it maintains sugar profile, has higher yield, and lightens body (which some of my friends like). Anyway if you find yourself running out of homebrew because you can't find time to brew, or if you just want to try a lighter bodied full flavored ale give it a shot. Let me know what you think.

Specifics

Recipe type: All Grain
Batch Size: 11 gal
Starting Gravity: 1.045
Finishing Gravity: 1.010
Time in Boil: 90 min
Primary Fermentation: 10 days
Secondary Fermentation: None
Additional Fermentation: None

Ingredients:

12 lbs Klages
1 lb Crystal
1 lb Wheat Malt
2 lbs Corn Starch
1 lb Dark Brown Sugar
2 oz Northern Brewer
2 oz Cascades
1 1/2 cup Corn Sugar

Procedure:

Mash in all grains and cornstarch in 4.5 gal water and stabilize to 152. Hold for 90 min. Sparge with 7 gal at 165. Add brown sugar and boil for 30 min and add Northern Brewers. Boil for 50 min and add 1 oz cascades. Boil final 10 min, add 1 oz cascade, and steep 20 min. Chill, transfer, top off as necessary, and pitch. Ferment 10 days at room temp. Rack, prime and bottle. Matures quickly, maybe at 10 days, but better at 3weeks.

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