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English Beer, Brewing 54 Servings

INGREDIENTS

7 1/2 lb English 2-row malt
3/4 lb Crystal malt
3 oz Fuggles hops (boil)
3/4 oz Hallertauer hops (finish)
Ale yeast

INSTRUCTIONS

You'll get good yield and lots of flavor from English malt and a 1-stage
150 degree mash. In the boil, I added the finishing hops in  increments:
1/4  ounce  in last 30 minutes, 1/4 ounce in last 15  minutes,  and  1/4
ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any
boiling  hops  will do, I usually mix Northern Brewer  with  Fuggles  or
Goldings  (just make sure you get .12-.15 alpha). Conversion  will  pro-
bably  only take 60 minutes rather than 90. Depending on when  you  stop
the mash your gravity may vary as high as 1.050. That's a lot of body! This
is  a simple all-grain recipe for a good pale ale  that  lets  the beginner
concentrate  on the mashing process. Hallertauer  may  not  be traditional
for ales, but neither is a modern piano for sonatas.  But  I think
Beethoven himself would have used one if he had one. Original Gravity: up
to 1.050 Final Gravity: up to 1.020
Recipe By     : Rob Bradley
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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