Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3⅓ pounds | American light malt extract |
| \N \N | Syrup |
| 3⅓ pounds | Coopers bitter ale kit |
| 3⅓ pounds | Coopers Draught ale kit |
| 1 pounds | Amber malt extract |
| ¾ pounds | Crystal malt |
| 2 ounces | Northern Brewer hops (boil) |
| 2 ounces | Willamette hops (finish) |
| 2 teaspoons | Gypsum |
| 1 \N | Pack |
| \N \N | MEV 031 high-temp ale yeast |
Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil.
Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes. Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast. What I want to know is, how does the wort know exactly when my back is turned so it can instantly boil over? I never see it start to rise, but I turn to the sink for one second and when I turn around, the stove is covered with molten wort!
Recipe By : Serving Size:
From: Dscollin@... Date: Wed, 25 Jan 1995 20:56:21 -0500 File