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Father Ale


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Beer Brewing

Ingredients:

  • 16 lb 2-row brewer's malt
  • 2 lb Crystal malt (40 Lovibond)
  • 2 lb Crystal malt (90 Lovibond)
  • 2 oz Northern Brewer leaf hops
  • (Freshops)
  • 3 oz Hallertauer leaf hops
  • (Freshops) after tur
  • Yeast

Directions:

Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40 quart or larger cooler chest, stir in crushed malt. Check temperature, should be near 155 degrees. Mash stirring every 15 minutes for 2 hours. Sparge with 170+ degree water to yield 12 gallons. Boil for 1 hour, adding 2 ounces Norther brewer at 30 minutes. Add 3 ounces Hallertaur after turning off heat. Cover and let sit 5 minutes. Cool and pipe onto the yeast cake from a past batch (see HB Digest #600). Ferment at least 2 months at 65 degrees. Drink.
 
Recipe By : Father Barleywine
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip