INGREDIENTS

INSTRUCTIONS

Add  crushed malt to 5 gallons water at 135 degrees, stir, add a bit  of
near  boiling  water to get about 120 - 125 degree protein  rest.  After
thirty  minutes of stir-well-every-10-minutes (by the way, I use a  pair of
40  quart  cooler chests for mashing) add  boiling  water  gradually
(usually  takes 2 gallons) to raise temperature to 155 degrees. Do  this in
stages...add a quart or two, stir well, stick in  your  thermometer, give
it 5, read, add, repeat. It takes a while to equilibrate  tempera- tures in
the porridge, and you can easily bring your mash to 170 degrees (a no no)
if you add too fast. Let this sit with periodic stirring for a few hours
until converted. Sparge with 11 gallons of water. Collect  up all that good
stuff (I sparge off between 11 and 13 gallons depending on how long I want
to drink while boiling) and boil roil troil and trouble. About 30 minutes
before you finally tire of boiling, add 5 ozs.  Fuggles leaf hops. Rejoice
in the aroma! Turn off the boil. Caper briefly. Add 2 oz. Hallertauer leaf
hops. Cover. Cool. Pour into  fermenting  vessel, pitch yeast (the cake(s)
from your last brew, recently stripped of their beery covering. Or be
conventional, and use Whitbread  Ale  from  the packet). Ed. Note: Father
Barleywine's original posting is extremely detailed. We edited it down for
this compilation, but you should take a look in  the archives at the
original if you have the time. It is time well spent. Oh yes, the gravity
on my last Deathbrew was  about  1.063,  which  I consider on the light
side. Very nice red color. Original Gravity: 1.063
Recipe By     : Richard Ransom
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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