INGREDIENTS

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: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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