Father ale

54 Servings

Ingredients

QuantityIngredient
16pounds2-row brewer's malt
2poundsCrystal malt (40 Lovibond)
2poundsCrystal malt (90 Lovibond)
2ouncesNorthern Brewer leaf hops
(Freshops)
3ouncesHallertauer leaf hops
(Freshops) after tur
Yeast

Directions

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