Taking liberty ale
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | pounds | Klages 2-row Malt |
| 4 | ounces | 40L Crystal Malt |
| 4 | ounces | 90L Crystal Malt |
| ½ | ounce | Chinook (12%) 60 minutes |
| 1 | ounce | Cascade (5.5%) 30 minutes |
| 2 | ounces | Cascade (5.5%) dry hopped |
| 1 | teaspoon | Irish moss 15 minutes |
| Wyeast 1056 American ale | ||
| ¾ | cup | Corn sugar to prime |
Directions
Mash all grains for 90 minutes at 150 F, adjust PH as needed. Mashed off at 170F, sparged with 170F water. This has a total BU of 43.7. If you don't reach around 1.060, adjust the dry hopping accordingly. In the 1990 Special Zymurgy Issue on Hops, Quentin B. Smith recommends Chinook at 24 BU, Cascade at 12 BU, Cascade at 9 dry hopped (total 45BU). OG=1.062. Later, he wins first place in the Pale Ale catagory in the 1991 AHA Nationals with a recipe that uses 14 pounds Klages, 4 oz 40L crystal, 4 oz 90L crystal (and of course different hops :-). This had a OG=1.062 and TG=1.010. He mashed all grains for 90 minutes at 150F. Mashed off at 170F, sparged with 170F water.
Recipe By : Rick Larson
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File