| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Beer, Brewing | 1 | Servings | |
INGREDIENTS
| 18 | lb | Pale unhopped extract |
| 2 | lb | Crystal malt |
| 1 | lb | Lager malt |
| 1 | lb | Toasted malt |
| 1 | ts | Irish moss |
| 14 | HBUs | |
| 14 | HBUs | |
| 1/2 | oz | Hallertauer hops (finish) |
| 1/2 | oz | Tettnanger hops (finish) |
| Anheuser-Busch yeast | ||
| Hallertauer hops (boil) | ||
| Tettnanger hops (boil) |
INSTRUCTIONS
This is a 10-gallon partial mash recipe. Use standard procedures, brew- ing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The toasted malt was done 5 minutes in a 350 degree oven. The yeast was cultured from bakers yeast. Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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