Weasel Breweries™
Recipes:
Harpy's Revenge
ESB™ Extra Special Bitter
Back Label
Text:
She stood for a moment, glowering over his sleeping form, recalling
how he'd hedged when she asked if she was fat, how unfeelingly he'd
reproved her for justly turning his mother and those wretched brats
he called siblings into the street, how he never lifted the toilet
seat or sent her flowers for Valentine's Day. She shrieked, and
lifting the knife.... A Full Metal Hoopajoop from the Monks of Ann
Arbor Abbey™, who always sleep with one eye open.
Makes 5 gallons.
- 8 lbs. Pale
malt extract
- 1 lb. cracked
British Crystal Malt
- 0.25 lb.
cracked Victory Malt
- 1.5 oz. pelleted
Cascade hops (bittering)
- 1.5 oz. pelleted
UK Northdown hops (flavoring)
- 1 oz. pelleted
Willamette hops (aroma)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
Chillguard (optional)
- 1 package
liquid London ESB Yeast - Wyeast #1968 London ESB 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 pot
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 - 1.5 oz. Cascade
45 minutes:
Flavoring hops - 1.5 oz. UK Northdown, Irish Moss, Yeast nutrient
55 minutes:
Aroma hops - 1.0 oz. Willamette
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
02 September 1998.
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