| CATEGORY |
CUISINE |
TAG |
YIELD |
|
British |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 7 1/2 |
lb |
Pale malted barley |
| 1 |
lb |
Crystal malt (10 Lovibond) |
| 1/2 |
lb |
Chocolate malt |
| 2 |
oz |
Black patent malt |
| 41 1/3 |
g |
Cluster – boil |
| 11 1/3 |
g |
Cascade – 10 min. |
| 13 2/3 |
g |
Cascade – finish |
|
|
Wyeast British |
INSTRUCTIONS
Add grains to 3.5 gallons cold water. Heat to 150 degrees and maintain
for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree sparge
water. Collected 6 gallons wort. Boiled 60 minutes. Add Cluster at
beginning of boil. Add 11.4 grams Cascade at 50 minutes. Turn off heat
after 1 hour boil, and let last of Cascade hops steep. Cooled to about 75
derees and pitched. Deep red color. Looks almost black in the fermenter.
Original Gravity: 1.048 Final Gravity: 1.014
Recipe By : Jack Green
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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