The Lamport Brewmasters: Difference between revisions
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Revision as of 20:33, 23 April 2009
| The Lamport Brewmasters | |
| |
| Abbreviation: | Brewmasters, LB, Lamport Brewmasters |
| Group Numbers: | 3 |
| Leadership: | Custos |
| Goals: | Defending the Hollwey Arms, Lamport Hills and upholding the LHC |
| Recruitment Policy: | Anyone who cares to protect Lamport and loves a well crafted beer |
| Contact: | Hollwey Arms |
The Lamport Brewmasters are a small group of civilians turned guardians and proprietors of their former favorite brewpub The Hollwey Arms as a member of the Lamport Hills Conference.
Lamport Brown Ale
Disclaimer: I am not responsible for underage people trying to make my beer and drink it. Look up your local laws before any home-brew is attempted. For beginners, be sure to go to homebrewing sites or stores before any beer is attempted since I can't go into detail about all of the equipment needed. Homebrewers will recognize all of the steps and ingredients and will be pleasantly surprised to find an ale recipe here of all places. This ale should turn out to be slightly bitter with a light hop and caramel aroma. Color should be a chestnut brown and a mahogany when held to the light. Enjoy!
Measurements and names are US/Metric
For (five gallon/ 19.5litres) recipe
(7.5lbs/3.41Kgs) Two Row Malt
or
(6lbs/2.73) Pale Malt Extract (recommended for homebrew)
(1lb/.45Kg) 120 (Caramel/Crystal) malt
(.5lb/.23Kg) Munich Malt
(.5lb/.23Kg) 55L Crystal malt
(.25lb/.11Kg) Roasted Barley
(.25lb/.11Kg) Flaked Oats
(1.5oz/.04Kg)Hallertau Hops
(1.5oz/.04Kg) Tettnang Hops
1 Tablet Irish Moss
Edinburgh Ale Yeast
1 Tablet Irish Moss
Directions:
Heat water to (150F/65C)
Put malt in malt bags in water at aformemntioned temp for 15-20 minutes
Sparge malt and remove bags and add extract stir well(if using extract)
Bring to boil add (1oz/.03kg) Tettnang and (1oz/.03kg) Hallertau hops and boil for 30 minutes.
Add remainder of hops for last five minutes of boil.
Cool wort to (80F/26C)
Add yeast and stir and ferment for 2 weeks
Use (2/3-3/4cups/150-180ml) of corn sugar for carbonation during bottling. Should take 1-2 weeks if stored at room temperature.
Finished beer should be 5-6% ABV
Recipe by: Custos
