Father ale

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

Similar recipes