Yield: 54 Servings
Measure | Ingredient |
---|---|
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% |
\N \N | Alpha) |
⅛ ounce | Cascade leaf hops (6.7% |
\N \N | Alpha) |
⅛ ounce | Eroica leaf hops (13.4% |
\N \N | Alpha) |
½ ounce | Willamette leaf hops |
\N \N | (finish) |
\N \N | Yeast |
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