| 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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