Yield: 54 Servings
|1 pounds||Crushed crystal malt|
|1 pounds||Crushed roasted barley|
|1½ pounds||Crushed black patent malt|
|9 pounds||Munton & Fison dark dry malt|
|1 can||John Bull dark hopped malt|
|2||Inches brewers licorice|
|2 ounces||Nugget leaf hops|
|2 ounces||Galena leaf hops|
|1 ounce||Cascade hops|
|1 ounce||Amylase enzyme|
|Doric ale yeast|
Put grains into two gallons water and boil. When pot reaches boil, re- move grains. Add dry extract and stir. Add hopped extract and licorice.
Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess and needs a big pot---mine boiled over. Add Cascade for finishing. Cool and pitch yeast and amylase. Put in a big fermenter with a blow tube--- my batch blew the cover creating a marvelous mess all over the wall.
Eventually rack to secondary and ferment a long time (at least 3 weeks). An experiment in extravagance. Intimidating. Heavy, strong, thick. Not really drinkable after 4 months. Interesting, but not completely enjoyable. Too much of too many good things. Secondary Ferment: 3 weeks + Recipe By : Marc San Soucie File