Carp ale
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3.00 | pounds | Munton & fison light dme |
| 3.00 | pounds | M&f amber dme |
| 1.00 | pounds | Crystal malt |
| 2⅝ | ounce | Fuggles hops (4.7% alpha= 12 |
| 22.00 | Aau) | |
| 1.00 | ounce | Kent goldings hops (5.9% |
| 1.00 | Alpha = 5.9 aau) | |
| 1.00 | pinch | Irish moss |
| 1.00 | Pack | |
| 1.00 | (british ale yeast) | |
| 1.00 | Brewer's choice #1098 | |
Directions
Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing. Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees.
Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg. This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special issue. The beer has a light hops flavor and could use some work on the mouth feel. It is also a bit cloudy. Final Gravity: 1.016 Primary Ferment: 7 days Secondary Ferment: 4 days Recipe By : Gary Mason
From: Western Mexican Cookbook