Ingredients:
1.0 lb. American 6 Row 44 Lovibond American Crystal Malt
2.7 oz. M&F Chocolate Malt, English 2 Row, 338 Lovibond
2.7 oz. Roasted Black Non-Malted Barley
6.6 lb. M&F Extra Light Dry Malt Extract (DME)
1.0 ounce Styrian Goldings Hops (boil) Alpha = 4.5%
1.0 ounce Styrian Goldings Hops (flavor) Alpha = 4.5%
0.5 ounce Styrian Goldings Hops (aroma) Alpha = 4.5%
0.25 ounce Cascade Hops (aroma) Alpha = 4.9%
0.25 tsp powdered Irish moss
1 package Muntons Ale Yeast
Procedure:
1.Bring water to 150 degrees (F)
2.Steep specialty grains for 30 minutes
3.Bring wort to a boil
4.Get to hot break
5.Add boiling hops
6.Boil 60 mintues
7.Add finishing hops
8.Boil 2 minutes
9.Chill with wort cooler
10.Add 1 package of dry yeast to 1 cup water and let sit 15 minutes
11.Move wort to carboy
12.Add yeast to carboy and shake around (aerate)
13.Put blow-off tube in carboy and seal with tube sticking in bucket of water
Readings:
O.G. = 1.052
F.G. = didn't take
Bottling ():
primed with 3/4 cup of corn sugar
Notes:
This seemed to have gotten infected by a bad tube.
We made this a second time on 7/13/95 and got an O.G. of 1.040 We used 3 ounces of the Chocolate Malt
and 2.5 ounces of the Roasted Black Non-Malted Barley. In addition we used American Ale Yeast #1056
liquid yeast. We kegged this beer and it was liked by all at the hash party.