| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 5/8 |
lb |
M&F light unhopped malt |
|
|
Extract |
| 3/4 |
lb |
M&F light unhopped spray |
| 3/4 |
lb |
Crystal malt |
| 1 |
ts |
Gypsum |
| 2 |
oz |
Clusters hops (boil) |
| 1/2 |
oz |
Cascades hops (finish) |
|
|
Ale yeast |
INSTRUCTIONS
This is a 7-gallon recipe. Steep crystal malt while bringing water to a
boil. Remove crystal malt and add extract. Boil. This is a 7-gallon recipe
that was divided into 7 1-gallon fermenters for the purpose of testing
different yeasts. Fermentation was carried out at 75-85 degrees. Best
results were obtained with Edme ale yeast which was well-rounded and
slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was
lighter and crisper, but had a poorer head and some esters. CWE ale yeast
was very dry but had a good head and no esters---fermentation was
frighteningly fast.
Recipe By : Serving Size:
From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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