3# JOHN BULL LIGHT, DRY MALT EXTRACT, 25# KLAGES, 1# 35L CRYSTAL,1# 75L CRYSTAL,1# 150L CRYSTAL
2OZ NUGGET, 1 OZ CENTENNIAL @ BOIL, 2 OZ CENTENIAL @ LAST 2 MINUTES, 2 OZ NUGGET IN SECONDARY
AUSTALIAN DRY ALE YEAST, WYYEAST SCOTTISH ALE YEAST
Mash at 155F for two hours. Use 1.25 quarts per # of grain. Drain mash, add boiling hops
mash extract and bring to a boil. After hot break, boil for 1.5 hours. In last 20 minutes add irish moss.
In last two minutes add aroma hops. Cool wort (I use an immersion cooler). Transfer to fermenter.
Starting gravity: 1.124.
Add dry yeast when cool, after yeast has started to go, add scottish ale
yeast., Transfer to secondary after one - two months. Add dry hops. Ferments down to 1.026.
After fermentation is complete add sparkolloid to clear. Keg and artificially carbonate.
Cool keg to 32F for a few days to finish clearing the beer.
Come to the Long Beach Homebrewers Booth at the 1997 Southern California Homebrew Festival to
sample this recipe.