| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
European |
Beer, Brewing |
5 |
Servings |
INGREDIENTS
| 3 |
lb |
British 2-row grain |
|
|
Crushed |
| 3 1/3 |
lb |
Malt extract, amber |
|
|
Unhopped), Unhopped |
| 1 |
lb |
Brown sugar |
| 1 |
lb |
Crystal malt grain |
| 4 |
oz |
Chocolate malt grain |
| 1 |
oz |
Northern brewer, 45 min |
| 1/2 |
oz |
Northern brewer, 15 min |
| 1 |
oz |
Fuggles, 5 min |
|
|
Whitbread ale yeast |
INSTRUCTIONS
Bring 1 1/2 gal water to 160 degrees and stir in crushed grains. Keep
the mash temp between 148-152 for 1 hr. Best way is to place covered
brewing kettle in 140 degree oven. Stir twice while mashing. Test the
mash conversion by placing drop of mash onto white plate, then place a
drop of iodine into the solution. If solution turns purple/black you
must continue the mash until the solution is clear when the iodine is
added. Pour mash thru a strainer, allowing the wort to flow thru into
your brew pot. Bring 1-2 gal water to 135-150 degrees. Slowly sparge
the grains with sparge water until it runs clear. The sparge water
will become part of the boil. At this point you will continue as
usual. Dissolve malt extract and brown sugar into wort, add 1 oz
northern brewer hops and boil for 45 min. Add 1/2 oz plug and boil
for 15 min more. For the last 5 min of the boil, add the fuggles
pellets. Cool the wort and bring volume up to 5 gal. Pitching temp: 80
or less O.G. 1050-1055 F.G. 1012-1016 Recipe By : Jaspers From
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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