| 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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