| 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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