| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 54 | Servings | |||
INGREDIENTS
| 7 | lb | Domestic 2-row pale malted |
| Barley | ||
| 4 | lb | Munich malt |
| 8 | oz | Wheat malt |
| 1 1/2 | oz | Chocolate malt |
| 1 | lb | Dark brown sugar (in boil) |
| 1 | oz | Chinook (10.8% AA) (boil) |
| 1/2 | oz | Tettnanger (4.7%) (finish) |
| 1/2 | oz | Hallertauer (2.8%) (finish) |
| 1/2 | oz | Kent Goldings (5.2%) |
| (finish) | ||
| Yeast cultured from a bottle | ||
| Chimay Rou | ||
| 1 | c | Light dry malt extract |
| (priming) |
INSTRUCTIONS
Heat 14 quarts of mash water to 135 degrees. Mash-in for 3 minutes. Adjust pH to about 5.3. Protein rest for 30 minutes for 131-128 degrees. Conversion of about 2 hours at 150-141 degrees. Mash-out for 5 minutes at 168 degrees. Sparge with 5.5 gallons at 168-165 degrees. Boil 2 hours. Add boiling hops at 60 mins and finish hops at end of boil. Chill. Pitch yeast. The only substantial change I'd make to the hopping is to dry-hop rather than finish-hop, using the same quantities of the same varie ties. After three weeks of fascinating fermentation, a strong beer was pro- duced that was intriguingly complex and true to type. After a few months in the bottle it acquired a strong banana-ester component in the nose that priming with corn sugar rather than DME might have ameliorated. Good stuff, IMHO. Original Gravity: 1.078 Final Gravity: 1.013 Primary Ferment: 3 weeks Secondary Ferment: 5 days Recipe By : Martin A. Lodahl File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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