Ricetta Heather Ale

Heather Ale 

5 gallons (19 L), all-grain; 
OG =1.048; 
FG =1.008; 
Color = 18 SRM; 
Bitterness = 23 IBUs
Ingredients:
· 7.25 lbs. Marris otter or other English pale malt
· 1 lb. Carapils or dextrin-type malt
· 0.5 lb. crystal malt (20° Lovibond)
· 0.5 lb. crystal malt (40° Lovibond)
· 0.125 lb. chocolate malt
· 3 cups fresh or 1-2 cup dry heather flowers (1/2 added for 60 minutes, 1/2 added at end of boil)
· 1 oz. of 4.2% alpha -acid Fuggles hops (4.2 AAU) (optional)
· 0.50 oz. of 4.2 % alpha–acid Fuggles hops (2.1 AAU) (optional)
· 1 pt. starter of Scottish Ale yeast (Wyeast 1728 or equivalent)
· 2/3 cup corn sugar for priming
Step by Step:
Mash grain in 3 gallons of water at 150° F for 60 minutes. Sparge with 168-170° F water to collect 5.75 gallons of wort. Total boil time is 90 minutes. After 30 minutes of boil, add first addition of heather flowers. Continue for remaining 60 minutes. Whirlpool and add second addition of heather flowers or use a hopback of flowers. Cool to 69° F. to pitch starter. Oxygenate-aerate well.
Ferment at 69° F for seven days then rack to secondary fermenter. Continue fermentation for seven more days until gravity is about 3° Plato (1.012) or fermentation is finished. Let settle. Rack, prime and bottle. Age seven more days before drinking.
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(5 gallons, extract with grain)
Ingredients:
Substitute the pale malt with 7 lbs. English pale malt extract syrup. Other ingredients remain the same.
Step by Step:
Start with 5 gallons of 150° F water. Steep crushed grain for 30 minutes. Sparge grains with enough 170° F water to make 5.5 gallons. Heat to boiling and add extract syrup. Total boil will be 60 minutes. At beginning of boil add first addition of heather flowers. Continue for remaining 60 minutes. Whirlpool and add second addition of heather flowers or use a hopback. Cool to 69° F to pitch starter. Oxygenate-aerate well. Follow fermentation schedule above.