Father Ale

Classification: old ale, strong ale, all-grain

Source: Father Barleywine (rransom@bchm1.aclcb.purdue.edu) Issue #601, 3/21/91

Ingredients: (for 10 gallons)

16 pounds, 2-row brewer's malt
2 pounds, crystal malt (40 Lovibond)
2 pounds, crystal malt (90 Lovibond)
2 ounces, Northern Brewer leaf hops (Freshops)
3 ounces, Hallertauer leaf hops (Freshops) after turning off heat
yeast

Procedure:

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 Hallertauer 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.