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