Full Moon Ale

Title:
Full Moon Ale

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     6 lb Dark Australian DME


     1 lb Caramel crystal malt


 1 1/2 oz Willamette hops


 1 1/2 oz Fuggles hops


     1    Pack


   3/4 c  Corn sugar (priming)


          Wyeast #1098: British Ale






 Boil  2 gallons of water and turn off heat. Add crystal malt  and  steep


 about 15 minutes. Strain through muslin into kettle. Heat another gallon of


 water to 170 degrees. Pour through grain into pot. Heat  to  boiling and


 add DME and 1/3 of hops. After 45 minutes add another 1/3 of  hops. Turn


 off  heat after 15 minutes and add last 1/3 of hops.  Steep.  Cool wort and


 add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to


 secondary after 4 days top off with enough water to make 5  gallons. After


 4 weeks, prime and bottle. I thought that the final gravity of this beer


 was a bit high,  but  the beer came out tasting great and no bottles


 exploded. In order  to  call this a porter it needs more hops, therefore I


 think it is a  Scotch ale. Original Gravity: 1.055 Final Gravity: 1.017


 Primary Ferment: 4 days Secondary Ferment: 4 weeks


 


 Recipe By     : David Haberman


 


 From:                                 Date:


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip