Heartland Heavy

Stock # HBS007

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Ingredients:

• 4-pounds light DME
• 4-pounds amber DME
• 1.4-pound can of Alexanders Kicker
• 10-ounces 20L or 40L Crystal malt
• 4-ounces smoked malt
• 2-ounces roasted barley
• 1½ ounce Fuggles or Goldings hops (flavor)
• 1 packet Nottingham Ale yeast (recommended liquid yeast: White Labs WLP028 – Edinburgh Ale)
• 1 muslin grain bag
• 1 muslin hops bag

Procedure:

Bring one gallon of water up to 165 degrees Fahrenheit. Crush the grain and tie it loosely into the muslin bag. Drop the bag into the water, and maintain the temperature at 160 degrees. After 30 minutes, remove the grain bag, add the malt extracts, and raise to a boil. Add the hops after the hot break (when the foaming subsides), and continue to boil for 45 minutes.

Add three gallons of chilled water to a clean and sterilized fermenter. Strain the wort into the pot, and add enough cold water to bring the total volume to 5¼ gallons. When the temperature drops below 80 degrees F, add the yeast.

The wort should ferment for 3 to 4 weeks. Bottle after the bubbling stops.

O.G. 1.072-1.076 Alcohol Content: ~ 8%

F.G. 1.010-1.015