• 3.0 kg Liquid Light Malt Extract (bulk)
• 3.0 oz Mount Hood Boiling Hops (full boil time)
• 0.5 oz Mount Hood flavour hops (at 10 minutes)
• 0.5 oz Mount Hood finishing hops (at 2 minutes)
• 1/2 lb Crystal Malt (grain)
• 70 g Chocolate Malt (grain)
• Wyeast 2035 i American Lager Liquid Yeast from bottom of a bottle of the previous batch.

Method

A yeast starter was made from the yeast at the bottom of a bottle from the previous batch.

Put 7 or 8 litres of cold water in a 23l carboy and set aside for later.

Put 7 or 8 litres of cold water in the brew pot, and put in a grain bag containing the grains from above. Turn on stove and bring to a boil. As soon as water begins to boil, remove grain bag.

Put the boiling hops in another grain bag, and add it and the malt extracts to the pot. Of course, keep the opening end of the grain bag draped over the side of the brew-pot. Boil the wort for one hour. Open the boiling bag at 10 minutes left in the boil and drop in the flavour hops, then open again at 2 minutes left and drop in the finishing hops.

Remove pot from heat, remove the hop-bag from the pot and sparge well into your carboy with boiling water, mooshing it about with your brew-spoon as you go.

Agitate the mixture really well, allowing it to aerate. Fill halfway up the curved part of the carboy, let the temperature come down below 75F, and pitch with the yeast starter.

Data

Pitching

Fermentation

06-Nov-1995 -- Still chugging away steadily, albeit slowly.

Taste Tests