When sin entered the world, it ruined the harmony of marriage not because it brought headship and submission into existence, but because it twisted man’s humble, loving headship toward hostile domination in some men and lazy indifference in others. And it twisted woman’s intelligent, willing, happy, creative, articulate submission toward manipulative obsequiousness in some women and brazen insubordination in others. Sin didn’t create headship and submission; it ruined them and distorted them and made them ugly and destructive.

John Piper

CATEGORY	CUISINE	TAG	YIELD
		Beer, Brewing	54	Servings

INGREDIENTS

4	lb	Plain light malt extract
		Syrup
1 1/8	lb	(750 grams) Maltose
2/3	oz	Chinook Hops, flower,
		(boil)
1/3	oz	Cascade Hops, flower,
		(finish)
1/2	oz	Cascade Hops, pellets
		(dry hopped in secondary)
		Ale Yeast cultured from
		Sierra Nevada Pale
3/4	c	Corn sugar (bottling)

INSTRUCTIONS

About a week before, make a starter from 2 bottles of Sierra Nevada Pale
Ale.  Use  about 4 tablespoons of plain light malt extract syrup  and  a
couple of hop pellets. Boil major ingredients, ala Complete Joy of Home
Brewing, in 2  gallons of water. (60 minute boil). Add 1/3 ounce Chinook
hops at start of boil, 1/3 ounce Chinnook at 30 minutes and 1/3 ounce of
Cascade hops  in  the last two minutes of the boil. Then combine with 3
gallons of  ice  cold tap water (which was boiled the previous night, and
cooled  in  the freezer) in a 7 gallon carboy. Ferment in primary for a
week.  Put  1/2 ounce of Cascade pellets in bottom of secondary and rack
beer  into secondary. Bottle three weeks later. This a report on my second
use of "maltose" (a cheap rice malt available from most Oriental Markets).
In the previous attempt ("Number 17",  see HBD #541 or The Cat's Meow: p
36) there were a few problems. It was also my first attempt at culturing
yeast (from a Sierra Nevada Pale Ale), and for various reasons, it didn't
work very well. The other problem was  I used to much maltose, about 40%,
which made the result  a  little  too light. This time I decided to use
about 20% maltose, which IMHO, is just about right. I've also since
perfected yeast culturing.  The result is a nice thirst quenching, summer
ale, which, with my favorite  pizza,  is heaven*2. Taste: Excellent!
Original Gravity: 1.036 @ 74 degrees Final Gravity: 1.006 @ 69 degrees
Primary Ferment: 1 week Secondary Ferment: 3 weeks
Recipe By     : John S. Watson
From: Dscollin@aol.Com                Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“If you want to be a leader, you must serve.”