Name: Williams Bavarian Gold
Ingredients: 6 lb Bavarian Light malt extract; 1 lb Crushed german crystal --; Steep; 1/4 lb Crushed chocolate malt --; Steep; 1 oz Willamette Hop plugs -- 60; Minutes; 1 1/2 oz Willamette hop plugs -- 30; Minutes; 1/2 ts Irish moss -- 30 minutes; 1/2 oz Northern Brewer hops -- 10; Minutes; 1 pk Burton Ale liquid yeast; 4 1/2 oz Corn sugar for priming

CATEGORY	CUISINE	TAG	YIELD
	Bavarian		1	Servings

INGREDIENTS

6	lb	Bavarian Light malt extract
1	lb	Crushed german crystal —
		Steep
1/4	lb	Crushed chocolate malt —
		Steep
1	oz	Willamette Hop plugs — 60
		Minutes
1 1/2	oz	Willamette hop plugs — 30
		Minutes
1/2	ts	Irish moss — 30 minutes
1/2	oz	Northern Brewer hops — 10
		Minutes
1	pk	Burton Ale liquid yeast
4 1/2	oz	Corn sugar for priming

INSTRUCTIONS

Steep the grains in separate muslin bags while the water heats to a boil in
the boiling pot.  Remove & discard the grains before the start of the boil.
Boil the syrup with 3-5 gallons of water for 1 hour, adding the hops, Irish
Moss at the specified times.  Cool and place in a sanitized container
adding the swollen yeast pack to the wort at a temp of no more than 85
degrees.
Hold at 70-80 degrees until fermentation begins, then drop to 60-70 degrees
for 12 days.  After 12 days, check beer with a hydrometer to be sure the
finishing gravity has been reached or exceeded and the gravity has stopped
dropping.  Once gravity check have been completed, siphon beer to a priming
tank, mix in corn sugar and bottle.  Age beer for 3 weeks at 60-68 degrees
before refrigerating and drinking. Starting gravity: 1.044 Finishing
gravity: 1.015
Recipe By     : Williams
From:                                 Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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