Ah, yes! The 2009-10 EPL season is about to start, and like the warriors of old we are readying ourselves for the battles that lie ahead. But instead of equipping ourselves with a sword and armor we’ll have our jerseys on and a pint in hand. English Football and great beer go hand in hand.
Two years ago I gave a friend a beer kit for his birthday. Looking a little confused as he opened his gift seeing buckets, weird tubing, long handle spoons and a case of empty bottles, only I know what he was being introduced to: a beer he can call his own. The first batch we made was a Red Ale. I watched him take his first drink with his eyes lit-up with a beer mustache smile on his face uttering, “This is the best beer.” He kept saying, “This is good, no this is really good.” I felt like I repaid him back for introducing me to the English Premier League.
Then the question came, what do we call it? And as we watched Fernando Torres (new to Liverpool at the time) score against some team I don’t remember, the announcer yelled, “El Nino Scores!!!!!” Ale Nino was born. Described as a smooth, lightly malty, slightly sweet ale with moderate caramel flavor and low bitterness. A great beer for match day.
The guns are loaded, or I should say, the batches are made, and the Jerseys have arrived. So I say to you Reds, Gunners, Villains, Devils, and the Magpies, arm yourselves. For the war of top flight is among us.
6 Lbs. Pale Malt Extract
1 Lbs. Crystal malt (grain)
0.25 Lbs. Belgium Special B Malt (grain)
0.25 Lbs. Black Roasted Barley (grain)
1oz. Mt. Hood (hops)
2 oz. Cascade (hops)
Suggested Liquid Yeast are: Irish or English ale
Steep grains in a covered sauce pan with 3 quarts hot water (around 155 F.) for 30 minutes. After the grain has steeped, drain the grain and rinse grain with 3 quarts of very hot water (about 170F.) Save steep water and rinse water.
In a stock pot (stainless steel), bring 2 gallons of water to a boil. Take off heat, add extract, stir, then add liquid from grains above and enough water to bring total volume up to 3 gallons. Put back on heat, bring to a boil, add Mt. Hood and continue to boil for 60 minutes.
Turn off heat, add Cascade hops and allow to, or force, cool by putting pot in sink with cold water. After cooling, pour wort into fermentation vessel. Add cold water to help cool and bring the total volume to 5 gallons.
When wort has cooled to below 80F., add yeast and ferment.
Allow beer to remain in the fermentation vessel for 2 weeks and then bottle or keg.