HOLY GRALE

Source: JOHN ANK
Recipe added: 03/08/05

I USED WATER FROM THE GROTTO OF LOURDES AT ST MARYS COLLEGE NEAR MY HOME. IT IS A NATURAL SPRING THAT RUNS AT 56F ALL YEAR LONG AND IS WHERE THE VIRGIN MARY IS SAID TO HAVE APPEARED AND BLESSED THE WATER, THUS THE NAME OF THE BEER. IT IS BELIEVED THAT THE WATER HAS HEALING POWERS. I'M NOT SURE ABOUT ALL OF THAT BUT IT DOES MAKE EXCELLENT BEER. THIS ONE TURNED OUT NICE AND GOLDEN. CRYSTAL CLEAR WITH GOOD HOP BITTERNESS UP FRONT AND FANTASTIC HERSBRUCKER FLAVOR AND AROMA. MALT WEAVES IN AND OUT OF THE HOPS TO ROUND IT ALL OUT. IF YOU BREW IT I HOPE YOU LIKE IT BUT I CAN'T HELP WITH THE WATER.

Specifics

Recipe type: All Grain
Batch Size: 6 US GALLONS
Starting Gravity: 1.052
Finishing Gravity: 1.010
Time in Boil: 60min
Primary Fermentation: 1 WEEK @ 62F IN GLASS
Secondary Fermentation: 1 WEEK @ 62F IN GLASS

Ingredients:

12LBS-MARIS OTTER PALE MALT
1.5LBS-10L CRYSTAL MALT
3OZ CHALLENGER HOP PELLETS @ 7.1%AA-1OZ @ 1ST WORT HOPPING
60 MIN BOIL
1OZ HALLERTAUER HERSBRUCKER HOPS @ 3.9%-30MIN-PELLETS
1OZ HALLERTAUER HERSBRUCKER HOPS-15MIN-PELLETS
1OZ HALLERTAUER HERSBRUCKER HOPS-KNOCKOUT-PELLETS
1 VIAL WHITE LABS BRITISH ALE YEAST IN A HEALTHY 2QT STARTER
10 GALLONS-GROTTO WATER

Procedure:

CRUSHED GRAIN. I USED 1QT/LB OF WATER FOR THE MASH. MASHED IN AT 170F. TEMP STABALIZED AT 157F. HELD FOR 90 MIN. MASHED OUT AT 170F. SPARGED WITH A MINIMUM OF 1QT/LB OF WATER AT 170F. ADDED HOPS ACCORDING TO ABOVE SCHEDULE W/ 1OZ GOING IN AS SOON AS THE RUNOFF BEGAN. BROUGHT TO THE BOIL. WHEN BOIL WAS OVER, COOLED AND PITCHED YEAST STARTER. PRIMARY FERMENT FOR 1 WEEK, SECONDARY FOR 1 WEEK AND AGE A MINIMUM OF 6 WEEKS.

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