| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 3/8 |
lb |
Pale ale malt |
| 3/8 |
lb |
Crystal malt (80L) |
| 1/4 |
lb |
Pan roasted barley |
| 1/2 |
c |
Dark molasses |
| 1/2 |
oz |
Willamette hops (5.5 alpha) |
|
|
Wyeast #1028 |
INSTRUCTIONS
This recipe makes 2 gallons. Raw unmalted barley was roasted in a pan
over medium heat until the outside was quite dark but the inside was
only tan---stir often to avoid scorching. Mashin in 132 degrees (5
quarts of water) at pH of 5.2 Mash 2 hours at 152-153 degrees. Mash out 5
minutes at 168 degrees. Sparge in 2-1/2 gallons of 165 degree water. Boil
90 minutes adding hops 30 minutes before end of boil. Chill and strain
and pitch yeast. The toasted barley probably had a Lovibond rating around
80-100, the unfermented wort was delicious. This is similar to many stout
recipes but the barley isn't roasted long enough to give it that much
darkness. Original Gravity: 1.051
Recipe By : Serving Size:
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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