Ingredients:
8 Pounds Of English 2 Row Pale Malt
1 1/2 Pounds Of English Crystal Malt 40L
1 Ounce Of Chocolate Malt
1/2 Pound Of Dark Brown Sugar
1 Pound Munton & Fison Light Dried Malt Extract
1 1/2 Ounces Of Kent Goldings [4.7% Alpha]
1/2 Ounce Of Styrian Goldings
Gypsum For Soft Water
14 Grams Of Whitbread Dry Ale Yeast
Information:
Serving Size 50
299 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
The first step in this wonderful and exotic home brew recipe, is to add one teaspoon of the gypsum 2.5 gallons of water, obviously you will only need the gypsum if your water is too soft. Heat the water to 165 degrees Fahrenheit, pour in your dough and grains at the 153 temperature marker. Mash for about 75 minutes or so, keeping your temperature steady at 150 degrees Fahrenheit. Mash out with three quarts of boiling water, it should give off a temperature of 160 degrees Fahrenheit. Start drawing off a quart and then recirculate it all for a full 10 rounds. For the next step, sparge using 5 gallons of water, and 1 single teaspoon of the aforementioned gypsum, all to be done at 170 degrees Fahrenheit. Add the dried malt extract plus one half a pound of the dark brown sugar. Bring the water to a boil. After 15 minutes, add in the 1.5 ounces of the Kent Goldings. At 75 full minutes, add the 0.5 ounce of Styrian Goldings. After about 95 minutes, begin the wort cooling. After the chilling procedure, rack to the carboy, then aerate it by carefully and gently sloshing around the fermenter. Pitch the brew with the Whitebread dry ale yeast, then slosh around the carboy several more times, concluding this step by installing an airlock. Ferment the brew for 1 to 2 full months, and enjoy. Be sure to use sterile fresh bottles. This is a strong brew, so those of you who like your beer to bite back, this the one. Enjoy it, and be sure to get the courage to play around with mixture, to style your own perfect flavor.
