The
Taste of the Working Man
Stock # HBS016
Ingredients List:
· 3.3-pounds amber LME
· 3-pounds light DME
· 1-lb 60L crystal malt
· 2-oz roasted barley
· 1-oz Cascade hops (bittering)
·
½ -oz
·
½ -oz
· ¼ -tsp Irish moss
· Danstar Windsor ale yeast (recommended liquid yeast, White Labs WLP008 – East Coast Ale)
· 1 muslin grain bag
· 2 muslin hops bag
Brewing Instructions:
Place the cracked grains inside the muslin grain bag. Tie it off, and place it in a stainless steel or enamel brew pot with 1-gallon of water. Raise the temperature to 155 degrees F and hold that temperature for 45 minutes. Remove the grain bag, increase the heat, and bring the wort to a rolling boil. Add the malt extract, stirring frequently to keep from scorching. When the malt is completely liquefied, bring the wort back to a boil and set the timer for 60 minutes. Add the bittering hops when you have 45 minutes remaining. Add the flavor hops with 30 minutes remaining. Add the Irish moss with 15 minutes remaining. Add the aroma hops with 2 minutes remaining.
Add 2 gallons of pre-chilled water to a clean and sterilized fermenter. Strain the hot wort into the fermenter and add enough pre-chilled water to make the total volume 5¼ gallons. Add the yeast when the temperature falls below 80 degrees F.
Primary ferment should last 10 to 16 days.
O.G. 1.051-1.055 Alcohol
Content: ~ 5.2%
F.G. 1.010-1.013