| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
54 |
Servings |
INGREDIENTS
| 1 |
lb |
Crushed crystal malt |
| 1 |
lb |
Crushed roasted barley |
| 1 1/2 |
lb |
Crushed black patent malt |
| 9 |
lb |
Munton & Fison dark dry malt |
|
|
Extract |
| 1 |
cn |
John Bull dark hopped malt |
|
|
Extract |
| 2 |
|
Inches brewers licorice |
| 2 |
oz |
Nugget leaf hops |
| 2 |
oz |
Galena leaf hops |
| 1 |
oz |
Cascade hops |
| 2 |
|
Packs |
| 1 |
oz |
Amylase enzyme |
|
|
Doric ale yeast |
INSTRUCTIONS
Put grains into two gallons water and boil. When pot reaches boil, re-
move grains. Add dry extract and stir. Add hopped extract and licorice.
Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess
and needs a big pot---mine boiled over. Add Cascade for finishing. Cool
and pitch yeast and amylase. Put in a big fermenter with a blow tube--- my
batch blew the cover creating a marvelous mess all over the wall.
Eventually rack to secondary and ferment a long time (at least 3 weeks). An
experiment in extravagance. Intimidating. Heavy, strong, thick. Not really
drinkable after 4 months. Interesting, but not completely enjoyable. Too
much of too many good things. Secondary Ferment: 3 weeks +
Recipe By : Marc San Soucie
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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