Goat's head Red Ale: INDGREDIANT'S;
3.3 LBS. Munton's Amber Extract
3 lbs. Amber Dry Malt
1 oz. Cascade Hop Pellet's
1 oz. Perle Hop Pellet's
1 oz. Fuggle Hop Pellet's
1 lb. Crystal 60degree grain malt
1 oz. Black Patent Grain Malt
1 EDME Ale Yeast
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Bring 2 gallon's of water to 170*F, then steep all grain's
for 25 minute's. Then bring water to a full boil once you remove the grain sack. Set timer for a 60 minute boil. Add
malt extract & dry malt once boil is abtained. Then add 1 oz.
Perle hop's. 30 minute's into the boil add 1 oz. cascade hop's. 50 minute's into the boil add 1 teaspoon of irish moss.
Last 5 minute's, put in your finishing hop's the fuggle. Strain the wort into the first fermenter, then add 3 gallon's of cooled(40 degree) water. You then should have a wort tempature of 70 degree's. Sprinkle EDME yeast on top and let sit for 5 minute's.Then stir rapidly to aireate the wort while stiring in the yeast.4 day's first fermantation. 8 day's 2nd fermentation. Use 1 cup of X-lite dry malt and 1/3 cup of corn surgar for priming. ENJOY
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One of my first beer lables and a Guest....Click on for bigger picture
