Yield: 1 Servings
Measure | Ingredient |
---|---|
6⅝ pounds | M&F light unhopped malt |
\N \N | Extract |
¾ pounds | M&F light unhopped spray |
¾ pounds | Crystal malt |
1 teaspoon | Gypsum |
2 ounces | Clusters hops (boil) |
½ ounce | Cascades hops (finish) |
\N \N | Ale yeast |
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