Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree
water; this should give initial heat of 155 degrees (pH 5.0). Maintain
temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract
and brown sugar. Boil with Willamette hops. After 15 minutes add
Hallertauer and Irish moss. Dry hop with clusters and steep. When cool,
add wort to carboy and pitch yeast. The posted recipe called for 4 pounds
of dry extract with 2 cups re- served for priming. This seemed excessive
and a good way to get explod- ing bottles, so we reduced the amount of
extract to 3-1/2 pounds and assumed that standard priming techniques
would be used, maybe replacing corn sugar with 3/4 to 1 cup of malt
extract. --- Ed. Notice that I screwed up the hops: Clusters are for
bittering, and Willamette (or Fuggles) for aromatic. Original Gravity:
1.048 Final Gravity: 1.011 Primary Ferment: 23 days
Recipe By : Alex Jenkins
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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