Full Moon Ale


6 pounds Dark Australian DME
1 pound Caramel crystal malt
1 1/2 ounces Willamette hops
1 1/2 ounces Fuggles hops
3/4 cup Corn sugar (priming)
Wyeast #1098: British Ale


Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days




I thought that the final gravity of this beer was a bit high, but the beer came out tasting great, and no bottles exploded. In order to call this a porter it needs more hops; therefore, I think it is a Scotch ale. Original Gravity: 1.055. Final Gravity: 1.017. Primary Ferment: 4 days. Secondary Ferment: 4 weeks


54.0 servings


Saturday, December 5, 2009 - 2:41am



Related Cooking Videos