Captain Toke
02-19-2004, 07:57 PM
O'dells recipe
Making the great O'dells 90 shilling tomorrow. Here is a recepie that involves liquid malt. we are going to try to convert it to all grain, but not sure how that will work. Does anyone have any ideas? Right now here is the recipe from www.brewhut.com/
If anyone knows what this would be like all grain, sing out.
Ingredients and procedures for brewing 5 gallons of Odells 90 Shilling
(Extract Method)
1) Add 1 1/2 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove and discard the grain bag.
Grains used in this recipe:
.50 lbs. Cara Pils
1.50 lbs. Crystal 60
.50 lbs. Chocolate
2) Pour the following malt extract(s) into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot, now called wort, to a boil.
Malt extract(s) used in this recipe:
6.00 lbs. Malt Syrup - Amber
1.00 lbs. Dry Malt - Light
3) The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil.
At the start of the boil add the following BITTERING HOPS to boil for the entire 60 minutes:
1.00 ounce - Cascade
30 minutes from the end of the boil add the following FLAVOR HOPS:
1.00 ounce - Perle
minutes from the end of the boil add the following FLAVOR HOPS:
.50 ounce - Mount Hood
10 minutes from the end of the boil add the following AROMA HOPS:
.50 ounce - Mount Hood
Add the following other miscellaneous ingredients near the end of the boil:
15 minutes from the end of the boil add Irish Moss
4) At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 90�F. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
5) While the wort is cooling, add 3 gallons of cold water to the primary fermenter. Add the chilled wort and enough additional cold water to bring the total volume up to 5 gallons. At this point, take a sample of the wort for the specific gravity reading, refer to your hydrometer instructions for taking this reading.
6) The proper temperature at which to pitch (add to the wort) the yeast is in the 65�F-75�F range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range . When the temperature is correct, pitch the yeast. (Note: If a dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of 1/2 cup of water that has been boiled and cooled to 85�F. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is Wyeast #1056 American Ale, 1.0.
7) Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.
8) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9) When fermentation is complete, proceed with bottling. In a bottling bucket, add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to 1/2" - 1" from the top. Cap the bottles and allow them to condition at room temperature for two weeks.
Good Luck
Cool cool
The Captain
__________________
It's a celebration! Enjoy Yo'self!
I'm Rick James Bitch
Making the great O'dells 90 shilling tomorrow. Here is a recepie that involves liquid malt. we are going to try to convert it to all grain, but not sure how that will work. Does anyone have any ideas? Right now here is the recipe from www.brewhut.com/
If anyone knows what this would be like all grain, sing out.
Ingredients and procedures for brewing 5 gallons of Odells 90 Shilling
(Extract Method)
1) Add 1 1/2 gallons of water to the brewing pot. Pour the crushed grains into a grain bag and tie the bag closed. Place the bag into the water and allow the grains to steep over medium heat (the water should be steamy, not boiling). After 30 minutes, remove the pot from the heat, remove and discard the grain bag.
Grains used in this recipe:
.50 lbs. Cara Pils
1.50 lbs. Crystal 60
.50 lbs. Chocolate
2) Pour the following malt extract(s) into the pot while stirring constantly. Return the pot to the heat and bring the contents of the pot, now called wort, to a boil.
Malt extract(s) used in this recipe:
6.00 lbs. Malt Syrup - Amber
1.00 lbs. Dry Malt - Light
3) The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil.
At the start of the boil add the following BITTERING HOPS to boil for the entire 60 minutes:
1.00 ounce - Cascade
30 minutes from the end of the boil add the following FLAVOR HOPS:
1.00 ounce - Perle
minutes from the end of the boil add the following FLAVOR HOPS:
.50 ounce - Mount Hood
10 minutes from the end of the boil add the following AROMA HOPS:
.50 ounce - Mount Hood
Add the following other miscellaneous ingredients near the end of the boil:
15 minutes from the end of the boil add Irish Moss
4) At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 90�F. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
5) While the wort is cooling, add 3 gallons of cold water to the primary fermenter. Add the chilled wort and enough additional cold water to bring the total volume up to 5 gallons. At this point, take a sample of the wort for the specific gravity reading, refer to your hydrometer instructions for taking this reading.
6) The proper temperature at which to pitch (add to the wort) the yeast is in the 65�F-75�F range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range . When the temperature is correct, pitch the yeast. (Note: If a dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of 1/2 cup of water that has been boiled and cooled to 85�F. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is Wyeast #1056 American Ale, 1.0.
7) Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.
8) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9) When fermentation is complete, proceed with bottling. In a bottling bucket, add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to 1/2" - 1" from the top. Cap the bottles and allow them to condition at room temperature for two weeks.
Good Luck
Cool cool
The Captain
__________________
It's a celebration! Enjoy Yo'self!
I'm Rick James Bitch