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

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

A Message from our Provider:

“Christian ARE better BECAUSE they are forgiven.”