Father Ale

Title:
Father Ale

Yield:
54 Servings

Categories:
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






 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