6 3/4 pounds amber gold extract (bulk)
1 pound crystal malt 20L
|1 oz Perle||60 min|
|1/2 oz Nugget||30 min|
|1/2 oz Nugget||10 min|
|1 oz Cascade||7 days|
|1/2 oz Mt. Hood||7 days|
Wyeast 1056, American ale yeast
Kegged: February 20, 2005
Comments: Really good recipe, it gets better the longer it sits. It really needs to condition in the keg for at least 2 weeks to reach optimum flavor. I think the hops are just right, and since the Moose recipe always leaves 1/2 oz of the Mt. Hood hops left over, this fits well to eliminate any waste.
Attempting better clarity: Two days prior to kegging (Friday night, I kegged on Sunday night), I boiled a cup of water, let it cool, then stirred in 1 packet of plain Knox gelatin. I siphoned the beer out of the fermenter to my bottling bucket, passing the beer through a strainer to catch any loose hops, cleaned out the fermenter, then siphoned the beer back, again, through the strainer. Then stirred in the gelatin mixture. The gelatin is supposed to help any suspended particulates gather and sink to the bottom, the gelatin should also help the sediment stay on the bottom. When I siphoned from the fermenter to the keg, the beer did look very clear. This variety should be clear, the last batches have been somewhat cloudy.
Tapped: March 5, 2005 Clarity is pretty good, but I'm thinking it could still be clearer. The dry hopping is probably the culprit in why it is not as clear as it could be. Batch 11 came out very clear, although it is less obvious with a Porter.