| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 12 |
lb |
2-row pale malt |
| 2 |
lb |
Munich malt |
| 2 |
lb |
Crystal malt |
| 4 |
lb |
Edme light extract |
| 4 |
lb |
Alexander's light extract |
| 4 |
oz |
Dark molasses |
| 1/4 |
c |
Priming sugar |
| 2 1/2 |
oz |
Northern Brewer @8% |
| 1 1/2 |
oz |
Kent Goldings @5.2% |
| 1/2 |
oz |
Hallertauer @2.8% |
| 1/2 |
oz |
Cascade @5.2% |
|
|
Wyeast Vintner's Choice |
|
|
Champagne yeast |
INSTRUCTIONS
Mash in 18 quarts water @148 degrees (adjust pH to 5.3). Starch conver-
sion 2 hours at 150-141 degrees. Mash out 5 minutes at 168 degrees.
Sparge at 168 degrees. Boil wort 2-1/2 hours. 90 minutes after start of
boil, add extracts, molasses, and Northern Brewer hops. 30 minutes
later, add Kent Goldings hops. In last 15 minutes, add Hallertauer and
Cascade hops. This was not an easy batch. The yeast took off immediately
and blew out 1-1/2 gallons through the blow tube. Once the yeast subsided,
I let it sit for a week and then bottled. I should have taken a sample and
pitch- ed some Red Star Pasteur champagne yeast because it turns out the
grav- ity was still 1.091! The flavor is impossibly syrupy, but I'll put in
the cellar and forget about it for a few months. This could be my most
expensive failure yet, then again, maybe not. Maybe I can pour it over
ice cream... Original Gravity: 1.126 Final Gravity: 1.092
Recipe By : Fred Condo
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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