This was our first attempt to brew straight from a recipe and avoid the brewing kits that first got us started. I almost feel a little nostalgic. Maybe a little misty in the eyes.  Hey, is somebody cutting onions? Maybe I just have something caught in my eye. Maybe both eyes.

This partial mash brew uses both grains and malt extract with some modified sparging thrown in for good measure. Our first time playing with Irish Moss and Gypsum too, so that was fun.

Ingredients

  • Maris malted barley (3.5 lbs)
  • Dark crystal malt (1 lb)
  • Aromatic malt (1/2 lb)
  • Gypsum (2 tsp)
  • Plain light dried malt extract (4 lbs)
  • Centenial hops (2 oz), whole
  • Amarillo hops (1 oz), pellets
  • Irish Moss powder (1/4 tsp)
  • Yeast (Safele US-05)
  • Corn sugar (3/4 cup)

Brew Stats

  • OG: 1.0652 (adjusted at 70 degrees)
  • FG: 1.025
  • IBU: TBD
  • 5.27% ABV

Instructions

  • Boil 5 qt. of water to 150 F
  • Add gypsum to water
  • Steep barley and malt, mix with spoon and stabilize heat at 133 F for 30 minutes
  • Add 2 ½ quarts of boiling water and stabilize temperature between 149 F and 155 F for 45 minutes
  • Raise temperature to 167 F
  • Sparge mash bags with 2 ½ gallons (9.5 liters) of hot water at 170 F
  • Bring to a boil
  • Add malt extract and boiling hops (Centenial) and boil for 60 minutes
  • During the last 15 minutes, add Irish Moss (in a nylon bag)
  • During the last 5 minutes, add finishing (Amarillo) pellet hops
  • Sparge with 2 gallons (7.5 liters) of cold water and dump into fermenting bucket
  • If necessary to reach the 5 gallon mark, top off with additional water (may not require)
  • Cool quickly to 60 F
  • Take hydrometer reading (original gravity) and adjust for final temperature
  • Pitch yeast packet and stir vigorously.
  • Ferment for 1-2 weeks
  • Add ¾ cup corn sugar (mixed into 1 cup of boiling water) into fermenting bucket and bottle beer with as little oxygen exposure as possible.