INGREDIENTS

INSTRUCTIONS

Bring  2 gallons of water and malt to a boil. Add 1/2 ounce Clusters  at
beginning  of boil, 20 minutes, and 40 minutes. After 60 min.  turn  off
heat,  and  add Cascades. At this point it was late in  the  evening,  I
poured the wort into my sanitized bottling bucket and brought the  quan-
tity up to 5 gals. and stuck the whole thing in the beverage  refrigera-
tor.  Next morning I siphoned off the wort into the  fermentor,  leaving
all  those hop particles behind, pitched the yeast. Put on the blow  off
tube, and put the fermenter back in the refrigerator. I had the tempera-
ture  set at 50 degrees. After a week, I replaced the blow tube with  an
airlock, and bottled after a month of fermenting. Very smooth, nice hop
balance, but a bit heavy for a summer drink.  Will try to save the rest for
this fall. This might be considered a lager due to the refrigeration. It
was only done because the ambient  temperature of my basement "brewing
room" hits 75-80 Degrees during the summer heat. I brewed this in early
spring as an ale (65  degrees)  and  strangely enough, they taste very
similar. (Drink a bottle of one version,  wait, drink a bottle of the
other, results: Who cares. Both are great.) Original Gravity: 1.052 Final
Gravity: 1.016 Primary Ferment: 1 month at 50 degrees
Recipe By     : Serving Size:
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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