| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
European |
Beer, Brewing |
5 |
Servings |
INGREDIENTS
| 3 |
lb |
British 2-row grain — |
|
|
Crushed |
| 3 1/3 |
lb |
Malt extract (amber |
|
|
Unhopped) |
| 1 |
lb |
Brown sugar |
| 1 |
lb |
Crystal malt grain |
| 4 |
oz |
Chocolate malt grain |
| 1 |
oz |
Northern brewer (45 min) |
| 1/2 |
oz |
Northern brewer (15 min) |
| 1 |
oz |
Fuggles (5 min) |
|
|
Whitbread ale yeast |
INSTRUCTIONS
Bring 1 1/2 gal water to 160 degrees and stir in crushed grains. Keep the
mash temp between 148-152 for 1 hr. Best way is to place covered brewing
kettle in 140 degree oven. Stir twice while mashing.
Test the mash conversion by placing drop of mash onto white plate, then
place a drop of iodine into the solution. If solution turns purple/black
you must continue the mash until the solution is clear when the iodine is
added.
Pour mash thru a strainer, allowing the wort to flow thru into your brew
pot. Bring 1-2 gal water to 135-150 degrees. Slowly sparge the grains with
sparge water until it runs clear. The sparge water will become part of the
boil. At this point you will continue as usual.
Dissolve malt extract and brown sugar into wort, add 1 oz northern brewer
hops and boil for 45 min. Add 1/2 oz plug and boil for 15 min more. For
the last 5 min of the boil, add the fuggles pellets. Cool the wort and
bring volume up to 5 gal. Pitching temp: 80 or less
O.G. 1050-1055 F.G. 1012-1016
Recipe By : Jaspers
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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