| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 3/4 |
lb |
Cooper's Ale kit |
| 1 |
lb |
Crystal malt |
| 3/4 |
lb |
Saaz hops, boil |
| 3/4 |
oz |
Saaz hops, finish |
|
|
Yeast from ale kit |
INSTRUCTIONS
Steep one pound of crystal malt for 30 minutes in 2 quarts of
water heated to 170 degrees. Strain out grains. Add the syrup from
the kit, water, 3/4 ounce of Saaz hops and boil for 60 minutes, then
remove the heat and added 3/4 ounce of Saaz hops for finishing.
Although I am a fanatic for liquid yeast, I (grimaced and) added
the dry Coopers yeast supplied with the kit to the cooled wort in
the primary. I transferred to secondary after two days. All
fermentation was at approximately 60 degrees. I primed with 5/8 cup
of corn sugar. Very similar in taste, body, and color (where did the
red come from?) to Samuel Adams, but just a hint of the flavor of
Anchor Steam Beer. Primary Ferment: 2 days Recipe By : Serving
Size: From: The Cuisines Of Mexico By Diana K File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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