A quick death and an easy one.
A pretty girl and an honest one.
A cold pint-- and another one.
I brewed this variation of Papazian's Irish Red a couple of weeks ago
so it would be ready in time for St. Paddy's Day.
Sláinte
Ingredients
- Briess Amber Unhopped Liquid Malt Extract, 6 lb.
- Crystal 50-60L (Simpson's) 1 lb. Crushed
- American 2-Row (Briess) 1 lb. Not Crushed
- German Northern Brewer Pellet Hops 1 oz.
- German Tettnang Pellet Hops 1 oz.
- White Labs Irish Ale Yeast
- Corn Sugar- 5 oz.(for bottling)
- Muslin Bag
- Bottles and Caps
- Making toasted malted barley
- Preheat oven to 350
- Spread a thin layer of the American 2-Row on two cookie sheets
- Bake for 10 minutes, the malted barley will have turned a slight reddish color. Do not over cook, remove from oven, let cool
- Crush the grains with a rollingpin or pan leaving the husks intact, do not ground the grain into a powder
- Add the toasted malted barley and crystal malt to the muslin bag let steep in at least 3 gallons of water for 30 minutes
- Bring to boil, remove from heat and slowly add the LME
- Return to boil and add Northern Brewer hops, boil 60 minutes
- Add the Tettnang hops for the last minute of the boil
- Quickly cool wort and add to sanitized primary fermenter with enough water to make 5.25 gallons
- when cooled below 75 degrees, pitch yeast according to instructions on label
- Primary fermentation 3-4 days
- Secondary fermentation 2 weeks
- Bottle when hydrometer readings level out
- Let condition in bottle at least one week
- Drink and Enjoy
Work is the curse of the drinking class.
--Oscar Wilde
I hope there is an Easter Ale brewed for the thirsty visiting family.
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