Weasel Breweries™
Recipes:
Part Skim Wolfmilk
Cream Ale™
Back Label
Text:
Regardless of your parentage, this light ale gives new meaning
to the phrase Mother's Milk. Barley, hops, water, yeast cultures,
fur and real wolf milk make this a heart-smart, low-fat food. Suck
down a creamy hair of the wolf that bit you. A Full Blood Curdling
Hoopajoop from those howling old Monks of Ann Arbor Avenue.
Extract and
partial mash. Rumor has it that this one really is made with wolf
milk, but beyond the creamy taste and the floating white bits and
clumps of fur, you'd never be able to distinguish it from any other
mild ale. Makes 5 gallons. Elapsed time: 1.5 hours.
- 8 lbs. Pale
malt extract
- 1 lb. cracked
Biscuit Malt
- 1 lb. cracked
British Crystal Malt
- 1.5 oz. pelleted
Perle hops (bittering, flavoring)
- 1 oz. pelleted
Nugget hops (bittering, flavoring)
- 1 oz. pelleted
Northern Brewer hops (aroma)
- Some wolf
milk (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 - 0.5 oz. Perle, 0.5 oz. Nugget
45 minutes:
Flavoring hops - 1.0 oz. Perle, 0.5 oz. Nugget, Irish moss, yeast
nutrient, wolf milk
55 minutes:
Aroma hops - 1.0 oz. Northern Brewer
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
6 March 1998.
|
