Weasel Breweries™
Recipes:
Brother Galore's
Treehugger's Ale™
Back Label
Text:
Trees are great, ya know? We love them so much that we make beer
out of them. And houses. And campfires. Open one of these, go outside
and sit under a tree and meditate on how you might be drinking his
brother. Then chow down on some nice, fried spotted owl. Another
clear-cutting Full Metal Hoopajoop from those nature-loving Monks
of Ann Arbor Abbey.™
Extract and
partial mash. Distinct treeish notes. Wonderfully refreshing to
some, a bit arborial to others. Think of an ESB with juniper. Makes
5 gallons. Elapsed time: 1.5 hours.
- 4 lbs. Breiss
Light dry malt extract
- 3 lbs. Clover
Honey
- 0.25 lb.
Chocolate Malt
- 0.25 lb.
British Crystal 55 Malt
- 2 oz. pelleted
Cascade hops (bittering)
- 1 oz. pelleted
Hallertau hops (flavoring)
- 1 oz. pelleted
Hallertau hops (aroma)
- 1.0 oz. dried
Juniper Berries (flavoring)
- 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. Cascade hops
45 minutes:
Flavoring hops - 1.0 oz. Hallertau hops, Irish moss, yeast nutrient,
juniper berries in muslin bag (leave in for one minute and remove
--less for slight hint of juniper, longer for more)
55 minutes:
Aroma hops - 1.0 oz. Hallertau hops
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 brewing,
28 October 1998.
|
