Yield: 54 Servings
|5 pounds||Klages 2-row malt|
|4 pounds||Mild malt|
|2 pounds||Crystal malt (80L)|
|½ pounds||English pale malt|
|½ pounds||Flaked barley|
|¼ pounds||Chocolate malt|
|1 ounce||Willamette leaf hops (5.9%|
|⅛ ounce||Cascade leaf hops (6.7%|
|⅛ ounce||Eroica leaf hops (13.4%|
|½ ounce||Willamette leaf hops|
Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55 minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15 minutes. Sparge with 5-¾ gallons water. Boil 15 minutes. Add bit- tering hops. Boil 55 minutes. Add finishing hops and boil 5 more min- utes.
Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast.
Ferment and bottle or keg. This is the only beer I can make 10 gallons of on my stove. I mash and boil 5 gallons and then add 5 gallons of cooling water. The Wyeast makes this a beer a bit sweet and rich beyond its gravity. Emphasis is on the malt, with crystal and chocolate bringing up the rear; hops were notice- able, but not in the foreground. Original Gravity: 1.031 Final Gravity: 1.011 Recipe By : Darryl Richman
From: Date: File