Frane's House Ale

Classification: pale ale, all-grain

Source: Jeff Frane (70670.2067@compuserve.com) Issue #740, 10/8/91

Yummy.

Ingredients:

9 pounds, British ale malt
1/2 pound, British crystal
2 ounces, Flaked barley
3/4 ounce, Eroica hops
1 ounce, Mt. Hood hops
WYeast American Ale yeast

Procedure:

Mash with 3-1/2 gallons of water at 155 degrees (our water is very soft; I add 4 grams gypsum and 1/4 gram epsom salts in mash; double that in the sparge water) for 90 minutes or until conversion is complete. Sparge to 6 gallons, boil 90 minutes. After 15 minutes, add 3/4 ounce Eroica hops. At end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast American Ale yeast (in starter). Bottle two weeks later, drink one week later.

Specifics:

Primary: 2 weeks at 65 degrees