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Father Ale

Author/Submitted by:
Servings: 54
Categories: Alcoholic Beverages / Ale / Brewing

Ingredients:
    16.00 lb 2-row brewer's malt
    2.00 lb Crystal malt (40 Lovibond)
    2.00 lb Crystal malt (90 Lovibond)
    2.00 oz Northern Brewer leaf hops
    (Freshops)
    3.00 oz Hallertauer leaf hops
    (Freshops) after tur
    Yeast

Directions:
Crush all malts. Bring 5+ gallons water to 180 degrees, pour into 40 quart or larger cooler chest, stir in crushed malt. Check temperature, should be near 155 degrees. Mash stirring every 15 minutes for 2 hours. Sparge with 170+ degree water to yield 12 gallons. Boil for 1 hour, adding 2 ounces Norther brewer at 30 minutes. Add 3 ounces Hallertaur after turning off heat. Cover and let sit 5 minutes. Cool and pipe onto the yeast cake from a past batch (see HB Digest #600). Ferment at least 2 months at 65 degrees. Drink. Recipe By : Father Barleywine


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