Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 16 pounds | 2-row brewer's malt |
| 2 pounds | Crystal malt (40 Lovibond) |
| 2 pounds | Crystal malt (90 Lovibond) |
| 2 ounces | Northern Brewer leaf hops |
| \N \N | (Freshops) |
| 3 ounces | Hallertauer leaf hops |
| \N \N | (Freshops) after tur |
| \N \N | Yeast |
Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40 quart or larger cooler chest, stir in crushed malt. Check temperature, should be near 155 degrees. Mash stirring every 15 minutes for 2 hours.
Sparge with 170+ degree water to yield 12 gallons. Boil for 1 hour, adding 2 ounces Norther brewer at 30 minutes. Add 3 ounces Hallertaur after turning off heat. Cover and let sit 5 minutes. Cool and pipe onto the yeast cake from a past batch (see HB Digest #600). Ferment at least 2 months at 65 degrees. Drink.
Recipe By : Father Barleywine File