Weasel Breweries™
Recipes:
Zenda's Retreat
ESB™ Extra Special Bitter
Back Label
Text:
Shangri-la. A little corner of the world that you can call your
own. You have everything you've ever wanted, but for some paradise
is never enough. For these fools in need of rescue from perfect
bliss, we suggest you grow and accept perfection. And drink Zenda's
Retreat -if it's not enough, there's always more, you greedy swine.
A Full Metal Hoopajoop from those insatiable Monks of Ann Arbor
Abbey.™
Extract and
partial mash. Taste at bottling looks very promising. Makes 5 gallons.
Elapsed time: 1.5 hours.
- 8 lbs. Pale
malt extract
- 1 lb. cracked
Victory Malt
- 0.5 lb. cracked
British Crystal Malt
- 1.5 oz. pelleted
Olympic hops (bittering)
- 1.5 oz. pelleted
Cascade hops (flavoring)
- 1 oz. pelleted
Cascade hops (aroma)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
Chillguard (optional)
- 1 package
dry Manchester 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. Olympic
45 minutes:
Flavoring hops - 1.5 oz. Cascade, Irish Moss, Yeast nutrient
55 minutes:
Aroma hops - 1.0 oz. Cascade
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 three months. More is better...
really.)
1st Brewing
24 July 1999.
|
