1.0 lb Crystal malt
1.0 oz Challenger Hops (start)
1.0 oz Northdown Hops (start)
0.5 oz fuggle hops (last 15 minutes)
0.5 Goldings Hops (last 5 minutes)
1 Pkg wyeast American ale yeast #1056
OG 1.048
IBU's 33.0
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| Kill Kenny Ale | |||||||||||||||||||
| Type of beer: Extract | |||||||||||||||||||
| Ingreadients: | |||||||||||||||||||
| 8.0 Lbs pale ale Malt extract 1.0 lb Crystal malt 1.0 oz Challenger Hops (start) 1.0 oz Northdown Hops (start) 0.5 oz fuggle hops (last 15 minutes) 0.5 Goldings Hops (last 5 minutes) 1 Pkg wyeast American ale yeast #1056 |
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| Directions: | |||||||||||||||||||
| Into a Boiling pot add 2 1/2 gallons of distilled water, then add the crystal malt into a hop bag, and place into the water. Place the water/ grain onto the stove at a med/high Heat, which should let the grains steep for about an hour. When the water is about to boil, remove the grains and sparge with about a quart of warm water to get out any of the left over fermentables. After let the wort reach a full boil then add the 8.0 lbs of pale ale malt extract and let the pot come back to a full boil again. When the pot has reached a full boil again add the 1.0 oz of challenger hops and the 1.0 oz of northdown hops and let them boil for 90 minutes. Fifteen minutes before the end of the boil add the 0.5 fuggle hops, then when there is five minutes left in the boil add the golding hops. After the end of the boil remove the grains and place the boiling pot into a cooling bath for about 40 minutes. When the wort is cool add it to the fermenter with another 4.0 gallons of spring water. Let sit about 20 minutes then pitch the yeast. Cover and add a water lock | |||||||||||||||||||
| Recipe make 6.5 gallons OG 1.048 IBU's 33.0 |
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| Recipe by Matt on April 21, 1999 | |||||||||||||||||||
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