The Bear (Ale; Porter)
Back to Index :: Previous Entry :: Next Entry
| Quantity: | 5 gal. |
| OG: | |
| FG: | |
| ABV: | Unknown |
| Color: | 0 SRM |
Ingredients:
- 1 lb. Roasted Barley
- 8 oz. Cara-Pils
- 4 lb. Light DME
- 3.3 lb. Dark Traditional LME
- 2 lb. Toasted Coconut
Hops:
- 1 oz. East Kent Goldings (Bittering)
- 1 oz. East Kent Goldings (Finishing)
Yeast:
- White Labs Irish Ale (WLP004)
Method:
- Heat 3 gal. water to 155°F
- Steep grains for 20 minutes, maintaining temperature.
- Drain and remove grain bag.
- Bring to a boil.
- Add 4 lb. Light DME. Mix thoroughly.
- Add 3.3 lb. Dark Traditional LME.
- Add 1 oz. East Kent Goldings hops and bring to a boil.
- After boiling for 45 minutes, add 1 oz. East Kent Goldings hops.
- Continue boiling for 15 more minutes.
- Cool the wort, and strain into fermenter.
- Top off with water to 5 gallons.
- Pitch yeast.
Allow 5 days for primary fermentation. After primary fermentation is complete, rack to secondary and add 2 pounds of toasted coconut. Allow 10 days for secondary fermentation. After packaging, allow beer to age for one month.