Name: Father Ale
Ingredients: 16 lb 2-row brewer's malt; 2 lb Crystal malt (40 Lovibond); 2 lb Crystal malt (90 Lovibond); 2 oz Northern Brewer leaf hops; (Freshops); 3 oz Hallertauer leaf hops; (Freshops) after tur; Yeast

To deny the Divine decrees would be to predicate a world and all its concerns regulated by undesigned chance or blind fate. Then what peace, what assurance, what comfort would there be for our poor hearts and minds? What refuge would there be to fly to in the hour of need and trial? None at all. There would be nothing better than the black darkness and abject horror of atheism. O my reader, how thankful should we be that everything is determined by infinite wisdom and goodness! What praise and gratitude are due unto God for His Divine decrees.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
		Beer, Brewing	54	Servings

INGREDIENTS

16	lb	2-row brewer's malt
2	lb	Crystal malt (40 Lovibond)
2	lb	Crystal malt (90 Lovibond)
2	oz	Northern Brewer leaf hops
		(Freshops)
3	oz	Hallertauer leaf hops
		(Freshops) after tur
		Yeast

INSTRUCTIONS

Crush  all  malts. Bring 5+ gallons water to 180 degrees, pour  into  40
quart  or larger cooler chest, stir in crushed malt. Check  temperature,
should be near 155 degrees. Mash stirring every 15 minutes for 2  hours.
Sparge  with  170+ degree water to yield 12 gallons. Boil  for  1  hour,
adding  2 ounces Norther brewer at 30 minutes.  Add 3 ounces  Hallertaur
after turning off heat. Cover and let sit 5 minutes. Cool and pipe  onto
the yeast cake from a past batch (see HB Digest #600). Ferment at  least 2
months at 65 degrees. Drink.
Recipe By     : Father Barleywine
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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