CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
54 |
Servings |
INGREDIENTS
8 |
lb |
Klages pale malt |
4 |
lb |
Munich malt (10L) |
1 |
lb |
Crystal malt (40L) |
1 |
lb |
Malted wheat |
1 |
lb |
Wheat flakes (unmalted) |
1 |
lb |
Dark brown sugar |
2 |
oz |
Chocolate malt (uncracked) |
2 |
oz |
Cascade hops |
|
|
(I didn't have time to age |
|
|
Them 3 years!) |
1 |
qt |
Starter cultured from Chimay |
|
|
Dregs |
INSTRUCTIONS
Mash temp 158 degrees, pH 5.3, 1 hour mash, final temp 155 degrees. Mash
out with 1-1/2 gallons boiling water, resultant temp 168 degrees. Sparge @
168 degrees, sparge water acidified with lactic acid to pH 6.5.
Collect 8 gallons sweet wort. Add brown sugar. Boil for 1-1/2 hours. Add
all hops 30 minutes into the boil. Cool to 70 degrees (counterflow
chiller). Pitch Chimay starter. Ferment for 2 months in a single stage
fermentation. Prime with 44 ounce sweet wort (from the original brew,
stored very carefully). Bottle, yield 6 gals. Original Gravity: 1.072 Final
Gravity: 1.014 Primary Ferment: 2 months
Recipe By : C.R. Saikley
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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