Dragon's Rest Ale

Classification: pale ale, spiced ale, cardamon, extract

Source: Sam Klinkhoff, Katanka@aol.com, HBD Issue #1399, 4/15/94

Here's an excellent recipe I just finished. I have named it Dragon's Rest Ale because after two bottles it was time to take a nap. Gave me a great buzz (a gentle hummmmm really)(Did I hear Brahms?)

Barley Malt Syrup was purchased at a farmers market bulk store. The label reads. "100% Pure Barley Malt Syrup" and tastes like table molasses but with the malt flavor. Must be a stage before it becomes extract because it doesn't have that bitter edge.

Ingredients:

3 Lbs. Laaglander Amber DME
3 Lbs. Laaglander Light DME
2 Lbs. 100% Pure Barley Malt Syrup
4 Tbsp. Ground Cardamom
3 Oz. Fuggles Hops 4.1% Alpha (boiling)
1 Oz. Kent-Golding Hops 5.0% Alpha (finishing)
1 tsp. Irish Moss
1 Pkg. Wyeast #1028 London Ale (in starter of 3 cups water, 1 cup dry extract)

Procedure:

Prepare yeast according to Pkg. Then make starter from ingredients listed boil 10 mins. Sanitize a Qt. beer bottle and pour starter into bottle. Cool to pitching temperature and add yeast from pkg. Fit with fermentation lock. Ferment. Be ready to pitch into wort by high krausen (foamyness) (18-24 hrs)

Add extracts and barley syrup to 1 gallon cold water. Bring to boil. Add boiling hops and 3 Tblsp. of the Cardamom, boil one hour. 10 minutes to end of boil add 1/2 oz. of the finishing hops, irish moss and the rest of the cardamom. 3 minutes to end of boil add 1/2 oz. of the finishing hops. Sparge through cheesecloth into 4 gallons very cold water in primary fermenter. Cool and pitch starter. Agitate wort well (stir)

Boil primer ingredients 10 minutes. Cool. Add to beer and bottle.

Specifics:

O.G.: 1.060
F.G.: 1.028