Como Hacer Cerveza
Enviado por hagonzalezs • 2 de Enero de 2013 • 556 Palabras (3 Páginas) • 298 Visitas
HONEY PORTER
WHITEHOUSE.GOV
DIRECTIONS
1. In a 6 qt pot, add grains to 2.25 qts of 168° water. Mix well to
bring temp down to 155°. Steep on stovetop at 155° for 45
minutes. Meanwhile, bring 2 gallons of water to 165° in a 12 qt pot.
Place strainer over, then pour and spoon all the grains and liquid
in. Rinse with 2 gallons of 165° water. Let liquid drain through.
Discard the grains and bring the liquid to a boil. Set aside.
2. Add the 2 cans of malt extract and honey into the pot. Stir well.
3. Boil for an hour. Add half of the bittering hops at the 15 minute
mark, the other half at 30 minute mark, then the aroma hops at the
60 minute mark.
4. Set aside and let stand for 15 minutes.
5. Place 2 gallons of chilled water into the primary fermenter and add
the hot wort into it. Top with more water to total 5 gallons if
necessary. Place into an ice bath to cool down to 70-80°.
6. Activate dry yeast in 1 cup of sterilized water at 75-90° for
fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway
with water. Ferment at room temp (64-68°) for 3-4 days.
7. Siphon over to a secondary glass fermenter for another 4-7 days.
8. To bottle, make a priming syrup on the stove with 1 cup sterile
water and ¾ cup priming sugar, bring to a boil for five minutes.
Pour the mixture into an empty bottling bucket. Siphon the beer
from the fermenter over it. Distribute priming sugar evenly. Siphon
into bottles and cap. Let sit for 1-2 weeks at 75°.
INGREDIENTS
2 ( 3.3 lb) cans light unhopped malt extract
¾ lb Munich Malt (cracked)
1 lb crystal 20 malt (cracked)
6 oz black malt (cracked)
3 oz chocolate malt (cracked)
1 lb White House Honey
10 HBUs bittering hops
½ oz Hallertaur Aroma hops
1
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