| 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: 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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