Milhous Alt

Classification: alt, German ale, extract

Source: Philip J DiFalco (sxupjd@fnma.com), r.c.b., 8/5/94

This was my second batch of homebrew and really turned out well. It had a very hoppy flavor with just the right bitterness for my taste. The cracked grains led to a nice copper color. Some drinkers compared it to Washington DC's Old Heurich.

For my next batch, I plan to reserve some of the hops and add them during the last 5 minutes of the boil or dry hopping. Combine with cold water to make 5 gallons, cool and pitch yeast at 75 degrees. Ferment until completion and bottle with corn sugar.

Ingredients:

6.6 lbs - Ireks Amber malt extract
1 oz - Northern Brewer hop pellets (7.4 alpha)
2 oz - Hallertau hop pellets (3.8 alpha)
1/3 cup - chocolate malt (cracked)
1/8 cup - black patent malt (cracked)
3/4 cup - crystal malt (cracked)
14 gms - Muton and Fison ale Yeast (or Wyeast #1007 or #1338)
3/4 cup - corn sugar (to bottle)

Procedure:

Add cracked grains to 3 gallons of cold water and heat. Once boiling, remove grains. Add extract and hops and boil for 1 hour.

Specifics:

O.G.: 1.038
F.G.: 1.014