| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Beer, Brewing |
1 |
Servings |
INGREDIENTS
| 3 1/3 |
lb |
American light malt extract |
|
|
Syrup |
| 3 1/3 |
lb |
Coopers bitter ale kit |
| 3 1/3 |
lb |
Coopers Draught ale kit |
| 1 |
lb |
Amber malt extract |
| 3/4 |
lb |
Crystal malt |
| 2 |
oz |
Northern Brewer hops (boil) |
| 2 |
oz |
Willamette hops (finish) |
| 2 |
ts |
Gypsum |
| 1 |
|
Pack |
|
|
MEV 031 high-temp ale yeast |
INSTRUCTIONS
Start yeast 2 days ahead and add to quart of sterile wort 3 hours before
brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil.
Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes
into boil add Willamette hops. Boil a few more minutes. Remove from
heat. Strain into fermenter with cold water to make 5 gallons. Pitch
yeast. What I want to know is, how does the wort know exactly when my back
is turned so it can instantly boil over? I never see it start to rise, but
I turn to the sink for one second and when I turn around, the stove is
covered with molten wort!
Recipe By : Serving Size:
From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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