CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Beer, Brewing |
54 |
Servings |
INGREDIENTS
2 |
lb |
Pale 2-row malt grain |
1 |
lb |
Vienna malt grain |
1 |
lb |
Dextrin (cara-pils) malt |
|
|
Grain |
4 |
lb |
Alexanders pale extract |
|
|
Unhopped |
1 |
lb |
Briess pale dry unhopped |
|
|
Extract |
8 |
|
AAU |
|
|
Hood hops — for bittering |
1/4 |
oz |
Tettnanger or Hallertau hops |
|
|
For finishing |
1 |
pk |
Wyeast #2206, #2308 or MeV |
|
|
#37 |
3/4 |
c |
Priming sugar |
|
|
Finishing hops – none |
|
|
Extract |
|
|
Haller , Tettn., Perle or Mt |
INSTRUCTIONS
Gravity: OG: 1.066 TG:1.014-1.018 1. use 2.5 gallons water to sparge 2.
add 2/3 of bittering hops 45 min before end of boil; add remaining
third 15 min before end of boil. Add whole finishing hops at the end of
boil. 3. Pitching and fermentation temperature: 46-50F 4. Use 1 quart yeast
starter or 2/3 cup slurry. 5. Store bottles 10 days at fermentation temp,
then 6 weeks at temps as cool as possible (32F min).
Recipe By : Dave Miller
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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