Really Bitter Dregs
Source: Douglas DeMers (firstname.lastname@example.org)
Issue #921, 7/10/92
Here's a recipe for a brew I've particularly liked. It's somewhat in the
style of a Brown Porter, although really a little too hoppy for that
style. The recipe is toned down from the original hopping rate, but I
believe even a hop-head will enjoy this brew. Tasty stuff, that!
- 6 pounds, 2-row pale malt
- 3 pounds, Munich Malt
- 1 pound, black patent malt
- 4 ounces, Crystal Malt (80L)
- 12 AAU, (~1.0 oz @11.6) Centennial hops (bittering) (Oops!)
- 9.5 AAU, (~0.75 oz @12.6) Chinook hops (bittering) (Oops!)
- 1/2 ounce, Cascades (steep)
- 1 ounce, Kent Goldings (dry hop at rack to secondary)
- Wyeast 1084 (Irish Ale)
- 1--1/2 quart, gyle (or 1/2 cup corn sugar) (priming)
Pre-boil water and decant. Mash water: 11 quarts at 140F. Mash-in 3
minutes at 135 (pH 5.0). Step infusion. Conversion 30 minutes at 145, 45
minutes at 155. Mash out 5 minutes at 170. Sparge to 6 gallons at 170.
Boil 90 minutes, adding Centennial 30 minutes into boil. Add Chinook 60
minutes into boil. At end of boil, add Cascades and steep 45 minutes.
Chill, pitch, ferment. Dry hop at rack to secondary.