The Witches Brew American Bitter
7 lbs. Light or Extra Light Malt Extract6 oz. crushed Crystal (10L) malt (grain)
2 oz.Cascade hop pellets1 packet (11.5 gm) of Safale s-05 dry yeast
½ oz. Perle Hops
•Steep the 6 oz. of Crystal malt (grains) in 1- 2 quarts of water (150˚F) for 20-25 minutes
•To your brew pot add the following:
The liquid from the steeped grains.
Approximately 1 gallon of water
7 lbs. Light or Extra Light Malt Extract
•Bring all of the above to a boil and then add:
1 ½ oz. Cascade Hop pellets (bittering hops)
Watch out. Once it begins to boil, it froths quite a bit and a boil over on the stove is likely if you don’t pay attention!
•Continue to boil for another 15 minutes and then add:
½ ozPerle hop pellets (Flavor hops)
1 tsp.Irish Moss
•Boil for an additional 15 minutes and then add:
½ oz. Cascade hop pellets (Aroma Hops)
•Boil for an additional 1 minute and then remove the pot from the stove.
•Add 2 gallons of cold water to an already sterilized primary fermentor that holds 6.5 to 7 gallons.
•Pour in the hot wort from your brew pot and add enough additional cold water bring the total volume up to 5 gallons.
•When the wort temperature is under 80˚ F pitch your Safale S-05 dry yeast.
•Ferment in the primary for 1 week to 10 days, or until the fermentation is complete.
•If using a secondary fermentor, siphon from the primary and leave in the secondary for an additional week.
•When fermentation is done, bottle with ¾ cup priming sugar (corn sugar)