Source: D. T. Cheek
Recipe added: 02/03/98
I've only made this recipe 3 gallons at a time so far. Very drinkable within weeks of bottling. Everyone who's tried it loves it...
Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.106
Finishing Gravity: 1.020
Time in Boil: 90 min.
Primary Fermentation: 1 month
Secondary Fermentation: 1 month
Additional Fermentation: age in bottle as long as possible
- 16 lbs. American 2-row
- 2 lbs. Crystal 20 malt
- 4 oz. Magnum whole hops
- 1 oz. Tettnang whole hops
- 1 oz. Hallertau whole hops
- irish moss
- Wyeast London Ale yeast slurry
Single-infusion mash at 152 degrees for 90 min. Collect only the first-runnings. Bring to a boil and add Magnum hops. Boil for 90 min. Pitch yeast slurry when cool. Add Tettnang and Hallertau dry hops to secondary. Bottle once clear and properly aged. Pitch one package of fresh London Ale yeast at bottling.
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