| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Beer brewin, Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Unhopped extract syrup |
| 1 |
lb |
Chocolate malt, not cracked |
| 1/2 |
lb |
Black patent malt, not |
|
|
Cracked |
| 1/2 |
lb |
Crystal malt (90 degrees L |
| 1/2 |
lb |
Sumatra decaf coffee |
| 1 1/2 |
oz |
Cascade hops (boil) |
| 1/2 |
oz |
Cascade hops (finish) |
|
|
Yeast |
INSTRUCTIONS
Place chocolate, patent, and crystal malts in about 2 gallons of water
and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of
water. Bring to boil and add bittering hops. 30 minutes into the boil,
add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in
last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
Recipe By : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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