Source: Mark Rancourt
Recipe added: 02/10/97
This recepie took first in its catagory at the Evergreen State
Fair in '96. Inspired by a local microbrew favorite, this baby
Recipe type: All Grain
Batch Size: 10 gallon
Starting Gravity: 1.060
Finishing Gravity: about 1.015
Time in Boil: 60 min
Primary Fermentation: 10 days
Secondary Fermentation: 7 - 10 days
- 10 lbs American 2 row
- 10 lbs Hugh Baird English 2 row
- 2 lbs Crystal 40L
- 1 lb Victory malt
- 1 lb Carapils
- 2 oz. Galena or Nugget (60 min)
- 2 oz. Columbus (15 min)
- 2 oz. Willamette (Flame out)
- 2 oz. Columbus (Dry Hop)
- 1 Tablespoon Burton salts
- 1 Teaspoon Irish Moss
- Wyeast American or London ale yeast.
Infusion mash all grains at 150 - 155F fo 90 min or untill
conversion is complete. Sparge with 170 deg. water to collect
approx 11.5 - 12 gals of wort. Boil hops per above schedule.
At flame out steep the 2 oz. of Willamette hops. Force chill with
wort chiller. Pitch yeast. Allow 10 days for primary fermentation.
Rack to secondary and allow 7 days more. Rack to cornelius kegs.
Prior to sealing top shut add 1 oz of Columbus hops in hop bag to
each keg. Attach CO2 and force carbonate. 3 weeks later ENJOY!!
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