INGREDIENTS

INSTRUCTIONS

Mash  grains in 10 quarts water at 150 degrees for 90 min. Mash pH  5.5.
Mash-out  5  min.  @  168 degrees. Sparge with 5  gallons  water  @  168
degrees. Disolved sugar and molases into runnings. Boil 90 minutes.  Add
Northern  Brewer  hops  30  minutes into boil. Turn  off  heat  and  add
Cascades. Cool. Let sit over night. Rack off trub and pitch yeast.  Temp at
pitching: 62 degrees. After five days in primary, rack to  secondary. Let
sit for ten days then rack into bottling bucket with disolved  prim- ing
sugar and bottled. Tasted quite smoky and bitter at bottling. Kind of like
a Porter  rather than the brown ale I had in mind. Four weeks later...WOW!
Both  the smokyness and bitterness had mellowed. The beer was very dark,
very malty with a complex flavor from the molases and black patent malt.
The malt was balanced perfectly by the hops. My best beer yet. Had a thick,
rich, smooth and long lasting head. I'm not aware of any commercial brew
with  which  this beer can be compared. It sits between the  brown  ales
available and something like an imperial stout or Mackeson XXX. Finally,
don't  Knock the use of a pound of sugar. It comes to only about 1/7  of
fermentables, sugar is standard in British brewing and most  importantly IT
WORKED! Original Gravity: 1.052 Final Gravity: 1.010 Primary Ferment: 5
days at 60--65 degrees Secondary Ferment: 10 days at 60--65 degrees
Recipe By     : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Jesus: Eternal Combustion Protection”