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To: GailA
Thanks, Gail, I enjoy finding pretty fall pictures.


118 posted on 10/11/2003 4:47:01 AM PDT by JustAmy (Praying for 7 yr old Jacquelyn and her family.)
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To: All
Is anyone looking for a week-end project? Well .... I've found one!!! Don't forget to invite me over when it's ready.

“Yule Gibbons” Honey Lager
(5 Gallon Batch Size)

2# Muntons Amber Dry Malt Extract
3.3# can Black Rock Dark Liquid Malt Extract
3/4 # Crystal Malt
1/3 # Black Patent Malt
1-1/2 ounce Cascade Hops (Flavor)
1/2 ounce Hallertauer Hops (Aroma)
2# Light Clover Honey
1 ounce Spruce Essence (or 10 ounces fresh growth spruce needles)
1/2 tsp Irish Moss
14 grams Superior Lager Yeast

Place cracked whole grains in a strainer bag in 6 quarts of water. Slowly bring water to a boil, removing the grains when boiling commences.
Squeeze out as much of the liquid from the spent grains as possible. Add malt extracts, honey, and flavor hops and continue boil for 45 minutes.
Add the irish moss with 15 minutes remaining.
Add the spruce essence and the aroma hops with 3 minutes remaining. (Note: if you used fresh clippings, boil the clippings in a separate pot with 1 quart of water for 30 minutes to extract the spruce oils.
Simmer for another 30 minutes, then use resulting syrup in place of the spruce essence).
Strain into fermenter with 3 gallons pre-chilled water.
Hydrate yeast for 15 minutes in 1 pint of pre-boiled water.
Pitch when wort temperature falls below 80 degrees Fahrenheit.
Bottle in 8 to 10 days, priming with 1-1/2 cups of pre-boiled pure honey.

O.G. 1.056
F.G. 1.015
Alcohol Content 5 to 5.5 percent by volume
119 posted on 10/11/2003 4:55:34 AM PDT by JustAmy (Praying for 7 yr old Jacquelyn and her family.)
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