| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Beer, Brewing | 54 | Servings | |
INGREDIENTS
| 9 | lb | British ale malt |
| 1/2 | lb | British crystal |
| 2 | oz | Flaked barley |
| 3/4 | oz | Eroica hops |
| 1 | oz | Mt. Hood hops |
| WYeast American Ale yeast |
INSTRUCTIONS
Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later. Yummy. Primary Ferment: 2 weeks at 65 degrees Recipe By : Jeff Frane From: [email protected] (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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