Crying goat ale

Yield: 54 Servings

Measure Ingredient
19 pounds 2 row Klages
3 pounds Munich malt
2 pounds 40L crystal malt
1½ pounds 2 row Klages, toasted (see
2 pounds Wheat malt
2 ounces Northern Brewer hops (AA 6
6 ounces Cascade hops (AA 5.1)
1 teaspoon Gypsum
2 teaspoons Irish moss Chico Ale yeast
(wyeast 1056)
1½ cup Corn sugar to prime

9 )

Toast 1-½ pounds of 2 row Klages malt in oven at 350 degrees for 40 minutes. Allow to age a couple of weeks before use. Treat mash water with 1 teaspoon of gypsum. Mash grains in a single temperture infusion for 90 minutes at 155 degrees. Mash out for 10 minutes at 170 degrees.

Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for 90 minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the boil.

Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2 ounces of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After one week, rack to secondary and add 4 ounces of Cascade hops. Bottle or keg when ferment is complete. This is a big, hoppy brew, loaded with aromatic cascade hop fragrance. It has that front of the mouth bitterness that can only be achieved with dry hoping, so don't skip it if you really want to duplicate this flavor profile. Original Gravity: 1.070 Final Gravity: 1.020 Primary Ferment: 1 week at 65--68 degrees Recipe By : Bob Jones


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