Weasel Breweries™
Recipes:
Bigfoot Kiwi Nixon's™
Blind Lemon Blues Ale™
Back Label
Text:
Who will you hurt next, how will you start?
Who'd be the next one, baby you tear apart?
Blessed be your heart, cursed be your name.
Blest be your heart, but cursed be your name.
Who would be the next one darlin',
that you would put to shame? --Howlin' Wolf
A Full Metal
Hoopajoop from the gritty, soulful Monks of Ann Arbor Abbey™
who've already been up and down that road way too many times.
Extract and
partial mash. Cool lemony summer ale. Makes 5 gallons. Elapsed time:
1.5 hours.
- 7 lbs. Pale
malt extract
- 1 lb. cracked
Hugh Baird Malt
- 1 lb. cracked
British Crystal Malt
- 2 oz. pelleted
Liberty hops (bittering)
- 2 oz. pelleted
Perle hops (flavoring and aroma)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
Chillguard (optional)
- 1 package
dry Windsor Ale Yeast
In a 30 liter
stainless steel brew pot, bring 20 liters cold water to a boil.
Meanwhile, add
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating. When temperature reaches 180 F, turn off heat and
sparge grains for an additional five minutes. Then, remove bag and
squeeze remaining tasty goodness from bag using a collander and
a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the bot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start of
boil: Bittering hops - 2.0 oz. Liberty
45 minutes:
Flavoring hops - 1.0 oz. Perle, Irish moss, yeast nutrient
55 minutes:
Aroma hops - 1.0 oz. Perle
60 minutes:
Stop boil
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better.)
First brewed
17 January 1998.
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