Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5½ pounds | 2-row pale malt |
| 1 pounds | Caramel malt |
| ¼ pounds | Chocolate malt |
| ¼ pounds | Black patent malt |
| 4½ pounds | Diastatic malt extract |
| 2½ ounce | Fuggles hops |
| ¼ ounce | Chinook hops |
| 1 teaspoon | Irish moss |
| \N \N | Leigh Williams Yeast |
| \N \N | Pasteur champagne yeast |
| ¼ cup | Corn sugar (priming) |
This will yield about 3-½ gallons at a density of 1106. Mash grains using infusion method for about 1 hour. Boil two hours with all hops added---that's right, no finishing hops. Cool and pitch Williams yeast.
Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add champagne yeast. Let ferment another 4 months. Bottle. After two years this beer showed a little oxidation, but by and large it was till in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish. Original Gravity: 1.106 Final Gravity: 1.032 Primary Ferment: 4 days Secondary Ferment: 24 days + 4 months
Recipe By : Serving Size:
From: Date: 05/27 File