bobbyisstrange
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- Jan 5, 2014
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I'm getting ready to start this recipe
3 lb. light DME (Dry Malt Extract)
4.5 lb. wild flower honey
1 lb. 20L crystal malt
1 oz. cascade hops
1 tsp. irish moss
1 packet ale yeast (Danstar Windsor)
Heat one gallon water to 160F and steep crushed crystal malt at 160 - 165 for 20
minuets. Remove grain bag, heat to boiling and add DME and hops, boil 1 hour.
Remove from heat, cool to about 150F and add honey. Rack too a six gallon carboy
with 2 gallons of cool water, top up too 5 gallons, add active yeast starter when
temperature is 85F or below. Rack after 2 weeks. Keep in secondary for 2 weeks,
when clear prime with 2/3 cup corn sugar or honey boiled in a little water and
bottle.
Can someone let me know when to add the irish moss.
Sent from my SCH-I605 using Home Brew mobile app
3 lb. light DME (Dry Malt Extract)
4.5 lb. wild flower honey
1 lb. 20L crystal malt
1 oz. cascade hops
1 tsp. irish moss
1 packet ale yeast (Danstar Windsor)
Heat one gallon water to 160F and steep crushed crystal malt at 160 - 165 for 20
minuets. Remove grain bag, heat to boiling and add DME and hops, boil 1 hour.
Remove from heat, cool to about 150F and add honey. Rack too a six gallon carboy
with 2 gallons of cool water, top up too 5 gallons, add active yeast starter when
temperature is 85F or below. Rack after 2 weeks. Keep in secondary for 2 weeks,
when clear prime with 2/3 cup corn sugar or honey boiled in a little water and
bottle.
Can someone let me know when to add the irish moss.
Sent from my SCH-I605 using Home Brew mobile app
