Subject: HB.DIG#131 [Summer ales & Sierra Nevada]
Date: 1989-04-18 15:09:09 GMT
In # 131, Martin Lodahl asks:
>1. 2) Does anyone have any good "hot weather" ale recipes they're willing
> to share?
>Much obliged. - Martin
Yes, and it's a real simple one. I mashed 3# of plain malted barley
using the temperature-step process as described in Papazain's book for
partial grain recipes. I boiled for 30 minutes, then added one 3# can
of Blue Ribbon light extract (the cheap stuff you get at the grocery
store). Boiled for 30 more minutes with 2 oz of Willamette hops.
Finished with 1/2 oz of Kent Goldings in the last 5 minutes. Pitched
1 packet of Red Star Ale Yeast when at room temp. Fermented at about
68 degrees F, using two-stage process. It turned out refreshing, light
in body and taste, and with a beautiful head (1 cup corn sugar for
priming). Considering what went into it, I was surprised with the
goodness of the outcome.
Next, firstname.lastname@example.org asks about the culturing of Sierra
Nevada yeast from the bottle.
If Sierra Nevada is pasteurized to stop the fermentation process, which
I suspect is the case, the yeast will never start. You may try culturing
some from a draught of Sierra Nevada from your favorite pub.
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