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The Innkeeper: Submitted by: Robert Losee | Date Added: 2 Nov 2011
Listed in: Beverages / Beer

Specialty Grain
0.25 lbs Simpsons Extra Dark Crystal
0.25 lbs Belgian Biscuit Malt

3.15 lbs Pilsen Malt Syrup
1.00 lb Pilsen DME
1.00 lb corn sugar

Boil Additions
1 oz Fuggle (60 minutes)
1 oz Kent Goldings (45 minutes)
1 oz Styrian Goldings (5 minutes)

1 pkg Wyeast #1469 West Yorkshire Ale. From a well-known and highly regarded brewery in Keighley, West Yorkshire, England. Full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Moderate nutty and stone-fruit esters. Bright beers easily achieved within days without filtration. For production of cask-conditioned bitters, ESB and mild ale. Alcohol tolerance approximately 9% ABV. Apparent attenuation: 67-71%. Flocculation: high. Optimum temp: 64-72 F

5 oz Priming sugar

Cooking Instructions

Heat malt syrups in warm water for easier pouring.

Set burner for 12 and high. Put grain in steeping bag and that into pot. Remove the bag after 15 minutes or once water reaches 170F. [Steep for 20 minutes.] DO NOT BOIL GRAINS. [Drain bag without squeezing.]

Heat water to boiling. Take off burner. If included add malt syrup first (to reduce boil over). Add other ingredients. Stir until dissolved then return to burner. See box for boiling additions, and add described hops, typically boil for 60 minutes and add finishing hops and boil for 1 minute. Set burner for 12 and 8.

Cool wort rapidly to 90F. Set on towel to dry bottom and wipe sides of pot off. Pour into sanitized fermenter leaving trub behind. Add water to bring it up to 5 gallons. Add yeast when temperature is 70-80F. [Place fermenter in dark area away from sunlight and florescent lights.] Keep at recommended yeast temperature (generally 68-70F).


OPTIONAL: A two-stage fermentation will result in a clearer and cleaner-tasting beer. Siphon the beer into a sanitized carboy after the foam on top of the beer has fallen. Leave as much sediment as possible in the primary fermenter. Most ales will be ready to transfer to secondary after 5-7 days. Once the beer is in the secondary fermenter, it can remain there for up to a month (or longer, depending on alcoholic strength).

Bottling. Fermentation may be complete after 14 days, but may take longer. If you have a glass fermenter, you may bottle as soon all bubbling in the fermentation lock has ceased. Plastic fermenters are not air-tight, and this is not an adequate way to determine if fermentation is complete. Users of plastic fermenters should take hydrometer readings on two consecutive days. If the readings do not change, the beer is ready for bottling.

Dissolve to 7/8 of a cup of priming sugar in 2 cups clean water. Boil 5 minutes. Pour into bottling bucked. If your beer kit contains a Natural Fruit Extract, pour it directly into the bottling bucket. Carefully siphon the fermented beer into the bottling bucket, leaving behind as much sediment as possible. Stir gently to promote mixing. Fill and cap bottles.
Siphon beer into bottling bucket.

Let prime for 2 weeks at room temperature. Store in a dark place at 65-75F to ensure proper carbonation. For best flavor age beer an additional 10-14 days.

Great beer based on Norther Brewer. They write: Thirty six major awards. Four-time Brewers International Champion. Four-time CAMRA Beer of the Year. Simply put, the muse for this kit has won more awards than any other English beer, period. From very simple ingredients comes a wonderfully well-balanced dram. Spicy, herbal, and English biscuits. Flashes of clean citrus and chewy minerals blend into a complex finish that is refreshingly bitter and remarkably dry. The way a pint was meant to taste. Truly spot on!.

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