| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Irish | 1 | Servings | ||
INGREDIENTS
| 6 | lb | Pale dry extract |
| 1 | lb | Amber dry extract |
| 1 | lb | Crystal malt |
| 3/4 | lb | Toasted pale malt |
| 1/4 | lb | Pale malt |
| 1 | oz | Bullion hops (8.2 alpha) |
| 1/2 | oz | Brewers Gold hops (7.5 |
| Alpha) | ||
| 1 | oz | Cascade hops (4.2 alpha) |
| 2 | ts | Gypsum 1/4 tsp. Irish moss |
| 1 | Pack | |
| 1/2 | c | Corn sugar for priming |
| Handful steamed oak chips | ||
| Wyeast #1098 |
INSTRUCTIONS
(boil Brewers Gold and Bullion). Remove from heat and add the cascades. Cool wort. Pitch yeast. I have made this twice and both times it turned out fine. Nicely hoppy. Original Gravity: 1.068 Final Gravity: 1.020 Primary Ferment: 4 days Secondary Ferment: 10 days Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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