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The recipe for SW1 is a great summer beer.


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Tess Mark Szamatulski on July 22, 19101 at 21:39:53:

SW1 (Extract)
by USMetric

gallons


Category : Extract
Type : Ale
Style : English Special Bitter
Batch Size : 5 1/4 gallons
Volume Boiled : 2 1/2 gallons
Mash Efficiency : 68 %
Total Grain/Extract : 5.42 pounds
Total Hops : 2.00 ounces
Estimated Cost to Brew : $21.44 (US)
Comments :
Serve at 55F (13C) in a pint glass with chicken pot-pie topped with a cornmeal, chive, cheddar cheese crust and homemade, thick cut potato chips.


3/4 pound Crystal Malt 60L
4 2/3 pounds Dry Extra Light Extract
1 ounce Kent Goldings (6 AA%) (60 min.)
1/2 ounce Kent Goldings (6 AA%) (15 min.)
1/2 ounce Kent Goldings (6 AA%) (1 min.)
1 teaspoon Irish Moss
Yeast : WYeast 1028 London Ale

Approximate color.

Heat 1 gallon (3.8 liters) of water to 155F (68.4C). Add the Crystal Malt. Remove the pot from the heat and steep at 150F (65.6C) for 30 minutes. Strain the grain water into the brew pot. Sparge the grains with 1/2 gallon (1.9 liters) of 150F (65.6C) water. Bring the water to a boil, remove from the heat and add the dry extra light extract and 1 oz. (28 g) East Kent Goldings (bittering hop). Add water until the total in the brew pot is 2.5 gallons (9.5 liters). Boil for 45 minutes then add 1/2 oz. (14 g) East Kent Goldings (flavor hop) and 1 tsp. (5 ml) Irish Moss. Boil for 14 minutes then add 1/2 oz. (14 g) East Kent Goldings (aroma hop). Boil for 1 minute. Remove the pot from the stove and chill the wort for 20 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5-1/8 gallons (19.5 liters). When the wort temperature is below 80F (26.6C, pitch the yeast. Ferment in the primary fermenter for 7 days or until fermentation slows, then siphon into the secondary fermenter (5 gallon glass carboy). Bottle when fermentation is complete, target gravity is reached and beer has cleared (approximately 3 weeks) with: 1-1/4 cup (300 ml) M&F Extra Light Dry Malt Extract that has been boiled for 10 minutes in 2 cups (473 ml) of water. Let prime at 70F (21C) for approximately 4 weeks until carbonated, then store at cellar temperature.




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