Yield: 54 Servings
|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|
|3 ounces||Hallertauer leaf hops|
|\N \N||(Freshops) after tur|
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