| 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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