3 1/3 lb Can John Bull unhopped Dark
3 1/3 lb Bag Northwestern Amber Malt
Extract
1 1/2 oz Clusters 6.9% alpha (boil)
1 oz Cascades 5.6% alpha
(finish)
Ale yeast (your choice)

Bring 2 gallons of water and malt to a boil. Add 1/2 ounce Clusters at
beginning of boil, 20 minutes, and 40 minutes. After 60 min. turn off
heat, and add Cascades. At this point it was late in the evening, I
poured the wort into my sanitized bottling bucket and brought the quan-
tity up to 5 gals. and stuck the whole thing in the beverage refrigera-
tor. Next morning I siphoned off the wort into the fermentor, leaving
all those hop particles behind, pitched the yeast. Put on the blow off
tube, and put the fermenter back in the refrigerator. I had the tempera-
ture set at 50 degrees. After a week, I replaced the blow tube with an
airlock, and bottled after a month of fermenting. Very smooth, nice hop
balance, but a bit heavy for a summer drink. Will try to save the rest for
this fall. This might be considered a lager due to the refrigeration. It
was only done because the ambient temperature of my basement “brewing
room” hits 75-80 Degrees during the summer heat. I brewed this in early
spring as an ale (65 degrees) and strangely enough, they taste very
similar. (Drink a bottle of one version, wait, drink a bottle of the
other, results: Who cares. Both are great.) Original Gravity: 1.052 Final
Gravity: 1.016 Primary Ferment: 1 month at 50 degrees

Serving Size:

05/27