| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Bavarian |
Beverage |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
3-row amber barley |
| 1 |
lb |
Rolled oats |
| 1 |
lb |
Rolled barley |
| 1 |
lb |
Chocolate malt |
| 1 |
lb |
Bavarian dark malt |
| 2 |
lb |
Amber extract |
| 7 |
|
Au hops (I think I used Cascade) |
| 1 |
oz |
Ale yeast |
INSTRUCTIONS
Crack the grains, and do a standard mash. My mash schedule is 30 min @
125F, 60 min @ 155F, 5 min @ 168F. Sparge with sufficient water to
generate 6 gal wort. Bring to a boil, and add the extract and hops. Boil 60
min, chill, put in your fermenter and add yeast.
Active fermentation usually goes 5-7 days. After this, rack into a keg,
and age 2-5 weeks. Drink.
thompson@mv.us.adobe.com (Ross Thompson)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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