Here Comes Peter Cotton Ale

-- hoppin’ down the brewing trail

Stock # HBS018

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A touch of Scandinavian flavor, Peter Cotton Ale is a moderate-to-high alcohol porter specially developed to emulate the Easter beers of the traditional Danish holiday feast.

Peter Cotton Ale is a partial-mash recipe, using more than a pound-and-a-half of grain in the first stage of brewing, and following up with more than 8 pounds of quality Muntons malt extract as the primary fermentable.

Ingredients:

• 6.6 pounds amber liquid malt extract
• 2 pounds dark dry malt extract
• 1 pound 60L Crystal malt
• 6 ounces chocolate malt
• 3 ounces black patent malt
• 2 oz. Centennial or Cascade hops (flavor)
• 1/2 oz. Fuggle hops (bittering)
• 1/2 oz. Fuggle hops (aroma)
• Danstar Nottingham yeast (recommended liquid yeast: White Labs WLP007 – Dry English Ale)
• Muslin hops bag and muslin grain bag included

Place 2 gallons of water in your brew pot and raise the temperature to 165-degrees Fahrenheit. Crack the grains and place them in the muslin grain bag. Tie it off loosely, and drop the bag into the water. The temperature of the water should drop to between 153 and 157. Hold the temperature as close to 155 as possible for 45 minutes. Remove the bag of grain from the liquid and rinse it several times in a bowl of clean, hot (165-degree) water. Pour the rinse water into the brew pot. Slowly raise the temperature until the wort starts to boil. Stir in the malt extracts, being cautious not to let them scorch on the bottom of the pot. When the extracts are dissolved, set a timer for 60 minutes, stirring occasionally to avoid boil over.

When you have 45 minutes remaining, add the flavor hops to the boil. Add the bittering hops with 15 minutes remaining, and the aroma hops with 2 minutes remaining.

Add 2 gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter, allowing the liquid to splash and aerate completely. Add more chilled water to bring the total volume to approximately 5½ gallons. When the temperature has dropped below 80 degrees F, add the yeast. Allow to ferment in a cool (not below 60-degrees), dark location.

Primary ferment should last 20 to 30 days.

O.G. 1.074-1.078 Alcohol Content: ~ 7.8%

F.G. 1.015-1.019