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Check Time Step
  4 days before Make Yeast Starter: British Ale (White Labs #WLP005) [Starter 35 ml]
  1 day before Boil 2.25 gal water, cool overnight.
  Date: ________ Sanitize primary fermentor, funnel, airlock, wine thief, hydrometer jar, mix-stir aerator, and stoppers. Clean boil ketlle, paddle, hydrometer, thermometer, pyrex cup.
    Take extract out of refrigerator. Add Irish moss to 0.25 cup cold water in pyrex cup.
    Transfer 2.25 gal water to primary fermentor.
    Prepare 3.25 gal of water at 160 F.
  30 min Steep Specialty Grains
Amount Item Type
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain
0.25 lb Chocolate Malt (350.0 SRM) Grain
  Boil for 60 min Start to Boil
Amount Item Type
6.00 lb Pale Liquid Extract (8.0 SRM) Extract
0.50 lb Brown Sugar, Light (8.0 SRM) Sugar
1.00 oz Fuggles [4.00%] (60 min) Hops
  30 min into boil Add 1.00 tsp Irish Moss (Boil 30.0 min)
  50 min into boil Add 1.00 oz Goldings, East Kent [5.30%] (Boil 10 min)
    Cool wort to fermentation temperature with ice bath and funnel wort through screen to primary fermentor. Aerate wort with mix-stir.
    Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.049 SG)
    Add Ingredients to Fermentor
Amount Item Type
1 Pkgs British Ale (White Labs #WLP005) [Starter 35 ml] Yeast-Ale
    Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer, and funnel.
  14 days Ferment in primary for 14 days at 75.0 F
  Date: ________ Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper.
    Transfer to secondary fermentor.
    Clean primary fermentor, racking cane, tip, tubing, and carboy cap.
  14 days Ferment in secondary for 14 days at 75.0 F
  Date: ________ Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.014 SG)
    Sanitize keg, racking cane, tip, tubing, crimper, and carboy cap.
    Transfer to keg, force carbonate at 40.0 F at a pressure of 12.2 PSI.
    Clean fermentor, racking cane, tip, tubing, crimper, and carboy cap.
  7 days Age for 7 days at 40.0 F
  Date: ________ Taste and enjoy!

 

  
     

 

  
     

 

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