Blizzard Ale - Ole '96

Source: Jim Morris
Recipe added: 04/08/99
Email: james.a.morris@gte.net

When I first made this batch, I strained out the spent hops and then plunged the brewpot into a large snowbank to cool! Notes: 1. The John Bull yeast did a good job. You can, of course, substitute a good liquid British Ale yeast. The yeast I used was simply hydrated in a little sterile water and pitched. 2. The British Pale malt should be freshly toasted in the oven @ 350 deg. for 15 min. You will be rewarded with a delicious aroma filling the kitchen. 3. This brew was made during the blizzard of 1996. Over 18 inches of snow fell during the storm... hence the most appropriate name.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gals.
Starting Gravity: 1.050
Finishing Gravity: 1.014
Time in Boil: 1 hour
Primary Fermentation:

Ingredients:

Mini Mash
1# American Pale, 1# Belgium Pale, 1/2# Dark Crystal
1# British Pale freshly toasted
Extract - 2-3.3#canc Munton&Fisons light
1.25 oz. Northern Brewer ~9%alpha
0.25 oz. Tettnanger flavoring
0.25 oz. Tettnanger flavoring
0.50 oz. Cascades finishing
5-6 gals. spring water, 1 pfg. John Bull dry yeast.
2 teaspoons gypsum

Procedure:

Crack grains,conduct mash@ 2pts. water per pound @ 155degF. Hold for 30 min. at temperature, raise temp to 170 deg F. SPARGE, add to brewpot,add extract,boiling hops, and boil for 1 hour. First addition of flavoring hops. BOIL 10 min. more, second addition flavoring hops. BOIL 10 min. more, stop heat and add finishing hops. Follow your procedures to cool and transfer to fermenter.

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