Free Recipe Williams Bavarian Gold
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Williams Bavarian Gold Recipe
6 lb Bavarian Light malt extract
1 lb Crushed german crystal –
Steep
1/4 lb Crushed chocolate malt –
Steep
1 oz Willamette Hop plugs – 60
Minutes
1-1/2 oz Willamette hop plugs – 30
Minutes
1/2 ts Irish moss – 30 minutes
1/2 oz Northern Brewer hops – 10
Minutes
1 pk Burton Ale liquid yeast
4-1/2 oz Corn sugar for priming
Williams Bavarian Gold Preparation
Steep the grains in separate muslin bags while the water heats to a boil in the boiling pot. Remove & discard the grains before the start of the boil. Boil the syrup with 3-5 gallons of water for 1 hour, adding the hops, Irish Moss at the specified times. Cool and place in a sanitized container adding the swollen yeast pack to the wort at a temp of no more than 85 degrees. Hold at 70-80 degrees until fermentation begins, then drop to 60-70 degrees for 12 days. After 12 days, check beer with a hydrometer to be sure the finishing gravity has been reached or exceeded and the gravity has stopped dropping. Once gravity check have been completed, siphon beer to a priming tank, mix in corn sugar and bottle. Age beer for 3 weeks at 60-68 degrees before refrigerating and drinking. Starting gravity: 1.044 Finishing gravity: 1.015 Recipe By : Williams From: Date: 05/29
Cooking Temperature:
Recipe Serves: 1
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