Mountain Goat Recipe Batch 2

1. 1.7kg Coopers Real Ale tin
2. 1kg Briess Pilsen Light Dry Malt Extract (LDME)
3. 100g Crystal malt (steeped for 20 minutes)
4. 100g brewing sugar
5. 30g Cascade hops
6. 11.5g Safale US-05 Yeast - activated for 5 minute

Method:

1. Crush the Crystal malt in a pestle and mortar and add to 1 litre of water @ 70-80°C. 
2. Let the crystal steep 20 mins @ 70-80°C.
3. Add the liquor from the Crystal malt to the Coopers Ale and the brewers sugar.
4. Wash the Crystal malt 3 times with 1 litre of water to maximise the extraction of the flavour and add to the Coopers Ale and the brewers sugar.
5. Bring to boil then reduce heat to low.
6. Add the LDME. BE CAREFUL the LDME will make the wash expand if its boiling. It will boil over making an awful mess.. lesson learned!
7. When the LDME has fully dissolved turn off the heat and add the hops. 
8. Put a lid on the pot and leave for 10 minutes.
9. Half fill your fermenter with cold water.
10. Add your wash.
11. Top up to 23L.
12. Add yeast to warm water and let stand for 5 minutes then pitch the yeast. 
13. Ferment as close to 18°C as you can.

All water was filtered through a brita filter.

I forgot to add the hops to this brew at stage 7 so I added them to the fermentation bin after the process had been completed.. We will see what impact this has on the finished product.

OG: 1.058 @ 20ºC

FG: 1.004@ 20ºC

%Vol: 6.94

Start date: 28/05/2011

Temp range 14-20ºC

Racked: 12/06/11

Bottled 640ml:

Bulk Prime:180g dex 19.09.11

---