Posted by Tess Mark Szamatulski on July 22, 19101 at 21:39:53:
SW1 (Extract)
by USMetric
gallons
Category : Extract
Type : Ale
Style : English Special Bitter
Batch Size : 5 1/4 gallons
Volume Boiled : 2 1/2 gallons
Mash Efficiency : 68 %
Total Grain/Extract : 5.42 pounds
Total Hops : 2.00 ounces
Estimated Cost to Brew : $21.44 (US)
Comments :
Serve at 55°F (13°C) in a pint glass with chicken pot-pie topped with a cornmeal, chive, cheddar cheese crust and homemade, thick cut potato chips.
3/4 pound Crystal Malt 60°L
4 2/3 pounds Dry Extra Light Extract
1 ounce Kent Goldings (6 AA%) (60 min.)
1/2 ounce Kent Goldings (6 AA%) (15 min.)
1/2 ounce Kent Goldings (6 AA%) (1 min.)
1 teaspoon Irish Moss
Yeast : WYeast 1028 London Ale
Approximate color.
Heat 1 gallon (3.8 liters) of water to 155°F (68.4°C). Add the Crystal Malt. Remove the pot from the heat and steep at 150°F (65.6°C) for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gallon (1.9 liters) of 150°F (65.6°C) water. Bring the water to a boil, remove from the heat and add the dry extra light extract and 1 oz. (28 g) East Kent Goldings (bittering hop). Add water until the total in the brew pot is 2.5 gallons (9.5 liters). Boil for 45 minutes then add 1/2 oz. (14 g) East Kent Goldings (flavor hop) and 1 tsp. (5 ml) Irish Moss. Boil for 14 minutes then add 1/2 oz. (14 g) East Kent Goldings (aroma hop). Boil for 1 minute. Remove the pot from the stove and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5-1/8 gallons (19.5 liters). When the wort temperature is below 80°F (26.6°C, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter (5 gallon glass carboy). Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with: 1-1/4 cup (300 ml) M&F Extra Light Dry Malt Extract that has been boiled for 10 minutes in 2 cups (473 ml) of water. Let prime at 70°F (21°C) for approximately 4 weeks until carbonated, then store at cellar temperature.