| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | Beer, Brewing | 1 | Servings | |
INGREDIENTS
| 3 1/3 | lb | Edme Irish stout extract |
| 3 1/3 | lb | Edme light beer extract |
| 3 | lb | Pale 2-row malt |
| 2 | lb | Crystal malt |
| 1 | lb | Wheat malt |
| 1 | lb | Old-fashion oatmeal |
| 2 1/2 | c | Roasted barley |
| 4 | c | Black patent malt |
| 1 | Pack | |
| 1 | Stick brewers licorice | |
| 2 | oz | Hallertauer leaf hops |
| 1 | oz | Tettnanger leaf hops |
| 1/2 | ts | Irish moss |
| 1 | ts | Diastatic enzyme powder |
| Edme ale yeast |
INSTRUCTIONS
Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add ex- tracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer. During last 15 minutes, add Irish moss and 2 cups black patent malt. During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation. This recipe was developed by Kenneth Kramer who published it in the June 1986 issue of All About Beer magazine. I won't comment on the choice of hops. Original Gravity: 1.078 Final Gravity: 1.032 Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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