| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Beer brewin, Breads, Muffins & r | 54 | Servings | |
INGREDIENTS
| 3 | lb | Munton & Fison light DME |
| 3 | lb | M&F amber DME |
| 1 | lb | Crystal malt |
| 2 5/8 | oz | Fuggles hops (4.7% alpha= 12 |
| 22 | AAU) | |
| 1 | oz | Kent Goldings hops (5.9% |
| Alpha = 5.9 AAU) | ||
| pn | Irish moss | |
| 1 | Pack | |
| (British ale yeast) | ||
| Brewer's Choice #1098 |
INSTRUCTIONS
Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing. Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg. This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special issue. The beer has a light hops flavor and could use some work on the mouth feel. It is also a bit cloudy. Final Gravity: 1.016 Primary Ferment: 7 days Secondary Ferment: 4 days Recipe By : Gary Mason From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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