Double Strawberry Health Shake
INGREDIENTS:
3 ga Water
2 1/2 oz Bullion hops
10 lb Dark malt extract
1 lb Black patent malt
2 lb Crystal malt
1/2 lb Barley, flaked
1/4 lb Barley, roasted
1 ts Ascorbic acid
1/2 Licorice stick
-(see note below)
1/2 ts Citric acid
1 ts Irish moss
1 1/2 oz Golding hops
2 ts Yeast nutrient
3/4 oz Ale yeast
-(3 standard packages)
3 ga Water
2 1/2 oz Bullion hops
10 lb Dark malt extract
1 lb Black patent malt
2 lb Crystal malt
1/2 lb Barley, flaked
1/4 lb Barley, roasted
1 ts Ascorbic acid
1/2 Licorice stick
-(see note below)
1/2 ts Citric acid
1 ts Irish moss
1 1/2 oz Golding hops
2 ts Yeast nutrient
3/4 oz Ale yeast
-(3 standard packages)
Combine water and Bullion hops. Boil for 20 minutes.
Add dark malt extract. Boil for 20 minutes.
Add black patent malt through Irish moss. Boil for 5 minutes.
Remove from heat and add Golding hops. Steep for 5 minutes.
Cool and add yeast nutrient and ale yeast. When fermentation has stopped, add priming sugar and bottle.
NOTES:
* Double stout beer --
* Lester's initial specific gravity was 1.086 and his final specific gravity was 1.020 (alcohol about 8 percent). His fermentation time was 11 days (a slow batch).
My batch fermented in about a week (house temperature ranging between 60 and 68). It was barely drinkable after 6 weeks, but delicious after 3 months. As far as I can tell, it's still getting better (a year later), so try not to drink it all up right away.
* Ingredient note: I didn't know what a licorice stick was, until I asked the clerk at my brewstore. The one he gave me was about 1/3 inch in diameter and about 3 inches long. It was dark black, and not sweet to the taste at all. It seems to be a standard brewing ingredient. Sorry I can't be more specific about it.
: Difficulty: For experienced beer brewers only. : Time: 1 hour preparation, 2 weeks fermenting, 6 months aging. : Precision: measure the ingredients.
: Spencer W. Thomas : University of Utah, Computer Science Department, Salt Lake City, Utah, USA : thomas@cs.utah.edu
Add dark malt extract. Boil for 20 minutes.
Add black patent malt through Irish moss. Boil for 5 minutes.
Remove from heat and add Golding hops. Steep for 5 minutes.
Cool and add yeast nutrient and ale yeast. When fermentation has stopped, add priming sugar and bottle.
NOTES:
* Double stout beer --
* Lester's initial specific gravity was 1.086 and his final specific gravity was 1.020 (alcohol about 8 percent). His fermentation time was 11 days (a slow batch).
My batch fermented in about a week (house temperature ranging between 60 and 68). It was barely drinkable after 6 weeks, but delicious after 3 months. As far as I can tell, it's still getting better (a year later), so try not to drink it all up right away.
* Ingredient note: I didn't know what a licorice stick was, until I asked the clerk at my brewstore. The one he gave me was about 1/3 inch in diameter and about 3 inches long. It was dark black, and not sweet to the taste at all. It seems to be a standard brewing ingredient. Sorry I can't be more specific about it.
: Difficulty: For experienced beer brewers only. : Time: 1 hour preparation, 2 weeks fermenting, 6 months aging. : Precision: measure the ingredients.
: Spencer W. Thomas : University of Utah, Computer Science Department, Salt Lake City, Utah, USA : thomas@cs.utah.edu