Beer Number 23 Recipe

• 4 lb Plain light malt extract Syrup
• 1 1/8 lb (750 grams) Maltose
• 2/3 ounce Chinook Hops, flower, (boil)
• 1/3 ounce Cascade Hops, flower, (finish)
• 1/2 ounce Cascade Hops, pellets (dry hopped in secondary) Ale Yeast cultured from Sierra Nevada Pale
• 3/4 c. Corn sugar (bottling)

1. About a week before, make a starter from 2 bottles of Sierra Nevada Pale Ale.
2. Use about 4 Tbsp.
3. of plain light malt extract syrup and a couple of hop pellets.
4. Boil major ingredients, ala Complete Joy of Home Brewing, in 2 gallons of water.
5. (60 minute boil).
6. Add in 1/3 oz Chinook hops at start of boil, 1/3 oz Chinnook at 30 min and 1/3 oz of Cascade hops in the last two min of the boil.
7. Then combine with 3 gallons of ice cool tap water (that was boiled the previous night, and cooled in the freezer) in a 7 gallon carboy.
8. Ferment in primary for a week.
9. Put 1/2 oz of Cascade pellets in bottom of secondary and rack beer into secondary.
10. Bottle three weeks later.
11. This a report on my second use of "maltose" (a cheap rice malt available from most Oriental Markets).
12. In the previous attempt ("Number 17", see HBD #541 or possibly The Cat's Meow: p 36) there were a few problems.
13. It was also my first attempt at culturing yeast (from a Sierra Nevada Pale Ale), and for various reasons, it didn't work very well.
14. The other problem was I used to much maltose, about 40%, that made the result a little too light.
15. This time I decided to use about 20% maltose, that IMHO, is just about right.
16. I've also since perfected yeast culturing.
17. The result is a nice thirst quenching, summer ale, that, with my favorite pizza, is heaven*2.
18. Taste: Excellent!
19. Original Gravity: 1.036 @ 74 degrees
20. Final Gravity: 1.006 @ 69 degreesPrimary Ferment: 1 week Secondary Ferment: 3 weeks

malt, ounce chinook hops, cascade hops, cascade hops, corn sugar

Taken from cookeatshare.com/recipes/beer-number-23-83000 (may not work)