Recipe - Crying Goat Ale

19 pound 2 row Klages
3 pound Munich malt
2 pound 40L crystal malt
1 One half pound 2 row Klages, toasted (see
Below)
2 pound Wheat malt
2 ounce Northern Brewer hops (AA 6
9 )
6 ounce Cascade hops (AA 5.1)
1 teaspoon Gypsum
2 teaspoon Irish moss Chico Ale yeast
(wyeast 1056)
1 One half cup Corn sugar to prime

Toast 1One half pounds of 2 row Klages malt in oven at 350 degrees for 40
minutes. Allow to age a couple of weeks before use. Treat mash water
with 1 teaspoon of gypsum. Mash grains in a single temperture infusion
for 90 minutes at 155 degrees. Mash out for 10 minutes at 170 degrees.
Sparge with 11 gallons of 168 degree water. Bring to a boil and boil for 90
minutes. Add 2 ounces of Northern Brewer hops at 10 minutes into the boil.
Add Irish Moss in last 30 minutes of boil. Turn off heat and add 2 ounces
of Cascade hops for a 10 minute steep. Chill. Pitch yeast. After one week,
rack to secondary and add 4 ounces of Cascade hops. Bottle or keg when
ferment is complete. This is a big, hoppy brew, loaded with aromatic
cascade hop fragrance. It has that front of the mouth bitterness that can
only be achieved with dry hoping, so don't skip it if you really want to
duplicate this flavor profile. Original Gravity: 1.070 Final Gravity: 1.020
Primary Ferment: 1 week at 6568 degrees

Recipe By : Bob Jones

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip