| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
|
1 |
Servings |
INGREDIENTS
| 8 |
lb |
2-row pale malt |
| 1 |
lb |
Munich malt |
| 1/2 |
c |
Dextrin malt |
| 1 |
ts |
Gypsum |
| 20 |
g |
Nugget leaf hops (14 alpha) |
| 15 |
g |
Brambling leaf hops |
| 1 |
pn |
Irish moss |
| 1 |
|
Pack |
|
|
Edme ale yeast |
INSTRUCTIONS
Use the standard temperature-controlled mash procedure described in
Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152
degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180
degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10
minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool
wort and pitch. This ale is light in color, but full-bodied. If you want an
amber color, add a cup of caramel malt. I get a strong banana odor in most
of my ales (from the Edme I believe) which subsides after 2-3 weeks in the
bottle. If you don't have the capacity for 9 pounds of malt, you could
substi- tute some extract for the pale malt. Just thinking about this makes
me want to speed home and have a cool one. Original Gravity: 1.045 Final
Gravity: 1.015
Recipe By : Serving Size:
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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