Williams Bavarian Gold Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6 lbs: Bavarian Light malt extract,
1 lbs: Crushed german crystal --,
Steep,
1/4 lbs: Crushed chocolate malt --,
Steep,
1 ounce: Willamette Hop plugs, 60
Minutes,
1 1/2 ounce: Willamette hop plugs, 30
Minutes,
1/2 tsp: Irish moss, 30 minutes
1/2 ounce: Northern Brewer hops, 10
Minutes,
1 package: Burton Ale liquid yeast,
4 1/2 ounce: Corn sugar for priming,
Directions:
Steep the grains in separate muslin bags while the water heats to a boil in
the boiling pot. Remove & discard the grains before the start of the boil.
Boil the syrup with 3-5 gallons of water for 1 hour, adding the hops, Irish
Moss at the specified times. Cool and place in a sanitized container
adding the swollen yeast pack to the wort at a temp of no more than 85
degrees.
Hold at 70-80 degrees until fermentation begins, then drop to 60-70 degrees
for 12 days. After 12 days, check beer with a hydrometer to be sure the
finishing gravity has been reached or exceeded and the gravity has stopped
dropping. Once gravity check have been completed, siphon beer to a priming
tank, mix in corn sugar and bottle. Age beer for 3 weeks at 60-68 degrees
before refrigerating and drinking. Starting gravity: 1.044 Finishing
gravity: 1.015
Recipe By : Williams
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
the boiling pot. Remove & discard the grains before the start of the boil.
Boil the syrup with 3-5 gallons of water for 1 hour, adding the hops, Irish
Moss at the specified times. Cool and place in a sanitized container
adding the swollen yeast pack to the wort at a temp of no more than 85
degrees.
Hold at 70-80 degrees until fermentation begins, then drop to 60-70 degrees
for 12 days. After 12 days, check beer with a hydrometer to be sure the
finishing gravity has been reached or exceeded and the gravity has stopped
dropping. Once gravity check have been completed, siphon beer to a priming
tank, mix in corn sugar and bottle. Age beer for 3 weeks at 60-68 degrees
before refrigerating and drinking. Starting gravity: 1.044 Finishing
gravity: 1.015
Recipe By : Williams
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Source from luhu.jp
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