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wedding brew
Designed to fit good taste and not any style definition -- it is an all-malt beer suitable for drinking in abundance.
| Brewer: | Adam Bigham | Email: | vcfgb@hotmail.com | |||||
| Beer: | wedding brew | Style: | Golden Ale | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 12 IBU | |||||
| OG: | 1.047 | FG: | 1.009 | |||||
| Alcohol: | 4.9% v/v (3.9% w/w) | |||||||
| Water: | Two gallons well water for the boil. Three-and-a-half gallons spring water chilled and put into the fermenter. |
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| Grain: | 1 lb. Belgian aromatic | |||||||
| Steep: | Steep aromatic malt in muslin bag for 30 minutes: Put into 150°F water, keeping covered. Stir occasionally and keep at 150-155°F. | |||||||
| Boil: | 60 minutes | SG 1.118 | 2 gallons | |||||
| 6 lb. Light malt extract | ||||||||
| Keep the boil rapid. | ||||||||
| Hops: | 0.75 oz. Perle (7.5% AA, 60 min.) | |||||||
| Yeast: | One eleven-gram packet of Nottingham yeast, rehydrated. | |||||||
| Log: | Allow to ferment about room temperature, or 64-74°F, for about 10 days. Batch-prime with 1.25 cups wheat-malt extract (Munton's), or alternatively, 0.75 cup corn sugar. | |||||||
Recipe posted 12/22/03.
