Heavyside Ale

Classification: Scotch ale, extract

Source: Guy Derose (gxd@po.cwru.edu) Issue #952, 8/21/92

Ingredients:

3.5 pounds, Glenbrew heavy 80 ale kit
2--1/4 pounds, Laaglander dark dry extract
1/2 pound, crushed crystal malt (20L)
1 ounce, Northern Brewer hops (steep last 10 minutes)
2 packages, dry ale yeast (from kit)

Procedure:

Prepare yeast by reconstituting in 16 ounces, warm tap water in a jar before brewing begins. Slowly bring 1 quart cold tap water with 1/2 pound crystal malt to a boil, about 30 minutes. Remove spent grains by pouring the liquid through a strainer into the main brewpot and sparging with 1 quart boiling water. Add 3 US pints of water to brewpot and bring to a boil. Add can and dry extract and boil for 15 minutes. Steep hop pellets in hop bag for 10 minutes with heat off, then remove hops and pour concentrated wort into the fermenter. Since I've marked the outside of the (plastic) fermenter in gallon increments, I then added cold water to raise the level to the 5 gallon line. After cooling I pitched the yeast, sealed it up, and attached the fermentation lock. After less than 7 hours, the wort was bubbling like mad. Prime with 1 cup dark extract when finished.