Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 4½ kilograms | Munton & Fison dark malt |
| \N \N | Syrup |
| ¾ pounds | 40L crystal malt |
| ¼ pounds | Roasted barley |
| 2 ounces | Perle hops (7.5% alpha) |
| 1 ounce | Willamette (4.6% alpha) |
| 3 larges | Garlic cloves chopped fine |
| 1 ounce | Willamette for finishing |
| \N \N | Ale yeast |
Steep crystal malt and roasted barley for 30 minutes in two gallons of water. Strain out and discard spent grains. Add malt syrup and bring to a boil. Add Perle hops and garlic and boil for 1 hour. Toss in Willamette hops in the last two minutes. Pitch yeast when cool. Next time I make this I'll probably use more crystal and more hops.
Recipe By : Louis Clark
File