Dry ale

Yield: 54 Servings

Measure Ingredient
3 pounds Light Scottish malt extract
3 pounds 2-row pale malt
9 \N AAU
\N \N Edme ale yeast
1 teaspoon Gelatin
1 ounce PolyClar-AT
1 cup Corn sugar (priming)
\N \N Kent Goldings hops

This beer was made using the small-scale mash procedure described by Miller in The Complete Handbook of Home Brewing. This beer had an unpleasant "dry" feeling to it and left me thirsty.

Possibly my sparging procedure could be at fault with too much hot water being passed over the grains. It is also possible that the yeast was too attenuative or that the fermentation temperatures were too high (ambient temperature fluctuated between 70 and 90 degrees).

Recipe By : Martin Lodahl

From: Mld@... Date: Tue, 22 Mar 94 06:05:57 -0500 File

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