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

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