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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