Frane's house ale

Yield: 54 Servings

Measure Ingredient
9 pounds British ale malt
½ pounds British crystal
2 ounces Flaked barley
¾ ounce Eroica hops
1 ounce Mt. Hood hops
\N \N WYeast American Ale yeast

Mash with 3-½ gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and ¼ gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add ¾ ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later. Yummy. Primary Ferment: 2 weeks at 65 degrees Recipe By : Jeff Frane

From: Cindy@... (Cindy Johnston File

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