| 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.”