| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Australian | 54 | Servings | ||
INGREDIENTS
| 7 | lb | Australian light syrup |
| 1 | lb | Chocolate malt, cracked |
| 1 1/2 | lb | Black patent, uncracked |
| 12 | oz | Crystal malt, cracked |
| 12 | oz | Lactose |
| 2 | oz | Kent Goldings hops (whole |
| Leaf) | ||
| 1 | ts | Salt |
| 1 | ts | Citric acid |
| 2 1/2 | ts | Yeast nutrient |
| Yeast |
INSTRUCTIONS
Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract. This is based on Doug Roberts' Mackeson Triple clone. This will be lighter than the real Mackeson's with a lighter head. Very similar aromas and head retention. Overall a resounding success. One or two things I'll do different next time: Reduce black patent malt to 1/2 cup (crushed), add a bit of dextrin to increase body, and maybe add a touch of roasted barley. I recommend this to anyone who likes their coffee strong, with cream and sugar. Original Gravity: 1.057 Final Gravity: 1.022 Recipe By : Marty Albini From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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