Pages: 1
DaM Wicked Ale
By way of my LBHS: The Good Brewer
DaM Wicked Ale
--------------
Style: Extra Special/Strong Bitter/Winter Warmer
Batch: 5.00 gal
Characteristics
---------------
Recipe Gravity: 1.063 OG
Recipe Bitterness: 86 IBU
Recipe Color: 50° SRM
Estimated FG: 1.016
Alcohol by Volume: 6.4%
Alcohol by Weight: 5.0%
Ingredients
-----------
Pale Extract 8.00 lb, extract
American black patent 0.25 lb, steeped
Roasted barley 2.00 lb, steeped
Cascade 1.00 oz, whole, 15 minutes
Cascade 1.00 oz, whole, 30 minutes
Northern Brewer 1.00 oz, pellet, 45 minutes
Northern Brewer 1.00 oz, pellet, 60 minutes
American Ale yeast 1.00 unit, package
Irish Moss 1.00 unit, clarifying
Notes
-----
Recipe Notes:
Steep grains 30 - 35 min.
Add extract, bring to a boil. Prior to boil, add 3 tsp. gypsum.
Add hops per schedule. 40 min into boil, add 1 tsp Irish Moss
Primary fermenter for 1 week. Secondary Fermenter for 1 week.
Bottle w/ 1/2 cup priming sugar
This may sound like a stupid question.
Sorry.
How much sugar are you using for priming, or will it carbonate
on it's own in the bottles?
I'm going to have to get a couple more primary fermenters
I'm curious about that, too. That's the second reference to not using priming sugar that I've noticed here today.
Depends on how carbonated you want the beer...
When I bottled I just took a cup of priming sugar, disolved it in boiling water, cooled it down and dumped it into the bottling bucket. You probably don't want to use much more than a cup though, as a lot of people use less than that.
DT
This recipe called for 1/2 cup of sugar. I used that, and everything came out well. It does really depend on what you want. This recipe is supposed to mimic British beers a bit, as the owner of The Good Brewer lived in London for a while. British beers tend to not have quite as much carbonation as their American counterparts. But, there is no reason why you can add a bit more, if you like.
This was a pretty tasty recipe.
P.S. I editted the recipe to include the 1/2 cup of priming sugar.
I've always read and heard to use 3/4 cup corn sugar per 5 gallons. If you use too much, you risk blowing bottles from over carbonation.
I don't bottle anymore, but when I did, I never heated the sugar. I measured out 3/4 cup, dumped it into my bottling bucket, mixed it really well, then started bottling.
I've always disolved the sugar in water first to make sure it doesn't stick to the bucket or clump up. I've also found the sugar water mixed better than just throwing in the raw sugar, but to each their own.
Like I said before, I used a full cup of sugar, but it's up to the individual on how carbonated they want their beer. I wouldn't use much more than a cup though, because like cubx said you could have the possibility of bottle bombs on your hands.
DT
Pages: 1
Search Home Brewing Knowledge Base
Custom Search
|