> On Wed, Apr 21, 2004 at 10:17:14AM -0400, Jim Ray wrote: > > I hate mass produced horse p!ss. > > Ever consider making your own? > > -- > Mike [Jim Ray sez:] here's the last recipe I used. Despite the name derived from the animals living in my basement, it actually tasted right good thanks to my friends at American Brewmaster:
Cricket Sh!t Ale 22 Dec 99 The Ingredients for the Wort: 1.65 lb Wheat Malt Extract (60% wheat, 40% barley) 1 lb Caramel Malt (Caramunich II) 60 Lovibond 2 row cracked 6.6 lb Amber Malt Extract 6 row 2 oz Centennial Hop Pellets Alpha 8.7 2 oz Perle Hope Pellets Alpha 8.2 12 g Whitbread Ale Yeast (1.2 g?) 1 cup Corn Sugar (bottling) Equipment Needed: 22 qt stainless steel pot 2 qt pot large strainer 5 gal glass carboy 7 gal food grade plastic pail with top drilled for fermentation lock fermentation lock 5.5 gal food grade plastic pail with spigot for bottling hose bottling valve power washer bottle rack siphon foot beer Wash and disinfect all equipment and surfaces. Boil 12 qt water for wort. Boil Caramel Malt adjunct grains for 3-5 minutes in 1-2 qt of water and strain into other pot. Boil wort for 30 min using hop schedule below. Strain into 1.5 gal of cold water in 7 gal pail. Cool to 75 deg F. Pitch yeast and close fermentation lock. Rehydrate yeast by heating 1 cup of water to 100 deg F. Place yeast in water. Let sit for 15 min. Add yeast slurry to wort. Hops Schedule (time until end of boil): Bitterness (30 min): 1 oz Perle Flavor (15 min): 0.5 oz Perle and 0.5 oz Centennial Aroma (7 min): 0.5 oz Perle and 0.5 oz Centennial Aroma (between 1st and 2nd stage ferment): 1 oz Centennial Data Log: 22 dec 99 7:10 pm - wort finished and cooling off in sink of cold water. 22 dec 99 10:27 pm 118 deg F 22 dec 99 11:17 pm 108 deg F 23 dec 99 12:02 am 101 deg F 23 dec 99 1:04 am 93 deg F 23 dec 99 1:58 am 85 deg F 23 dec 99 2:32 am 85 deg F 1.035 yeast pitched 28 dec 99 8 pm 65 deg F 1.019 transferred to 2nd stage fermentation, added aroma hops 30 jan 2k 2 pm 16.5 deg C 1.016 Heat corn sugar in 1 cup of water (woops, I used a quart) to dissolve. Siphon wort from carboy into 5 gal plastic bottling pail with spigot. Add dissolved corn sugar. Bottle. yield: 26 bottles of 22 oz each -- TriLUG mailing list : http://www.trilug.org/mailman/listinfo/trilug TriLUG Organizational FAQ : http://trilug.org/faq/ TriLUG Member Services FAQ : http://members.trilug.org/services_faq/ TriLUG PGP Keyring : http://trilug.org/~chrish/trilug.asc
