| 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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