Norman Conquest Strong Ale

Classification: strong ale, extract, barleywine

Source: John Mellby (jmellby@ngst11.csc.ti.com) Issue #364, 2/23/90

What I want to know is, how does the wort know exactly when my back is turned so it can instantly boil over? I never see it start to rise, but I turn to the sink for one second and when I turn around, the stove is covered with molten wort!

Ingredients:

3.3 pounds, American light malt extract syrup
3.3 pounds, Coopers bitter ale kit
3.3 pounds, Coopers Draught ale kit
1 pound, amber malt extract
3/4 pound, crystal malt
2 ounces, Northern Brewer hops (boil)
2 ounces, Willamette hops (finish)
2 teaspoons, gypsum
1 pack, MEV 031 high-temp ale yeast

Procedure:

Start yeast 2 days ahead and add to quart of sterile wort 3 hours before brewing. Add gypsum to 2 gallons water, add crystal malt. Bring to boil. Strain out grain. After 10 minutes add Northern Brewer hops. 30 minutes into boil add Willamette hops. Boil a few more minutes. Remove from heat. Strain into fermenter with cold water to make 5 gallons. Pitch yeast.