Recipe - Dons Most Wickid Ale

6 pound Pale ale malt
Three fourths pound Crystal malt
One fourth pound Black patent malt
1 pound Corn sugar
1 cup Blackstrap molasses (strong
Stuff
Don't mess with any wimpy
Brer Rabbit stuf
10 AAU
Boil
6 AAU
Wyeast 1028 London Ale
Yeast
One half cup Corn sugar to prime
Northern Brewer, 60 min.
Cascade, steep

Mash grains in 10 quarts water at 150 degrees for 90 min. Mash pH 5.5.
Mashout 5 min. @ 168 degrees. Sparge with 5 gallons water @ 168
degrees. Disolved sugar and molases into runnings. Boil 90 minutes. Add
Northern Brewer hops 30 minutes into boil. Turn off heat and add
Cascades. Cool. Let sit over night. Rack off trub and pitch yeast. Temp at
pitching: 62 degrees. After five days in primary, rack to secondary. Let
sit for ten days then rack into bottling bucket with disolved prim ing
sugar and bottled. Tasted quite smoky and bitter at bottling. Kind of like
a Porter rather than the brown ale I had in mind. Four weeks later...WOW!
Both the smokyness and bitterness had mellowed. The beer was very dark,
very malty with a complex flavor from the molases and black patent malt.
The malt was balanced perfectly by the hops. My best beer yet. Had a thick,
rich, smooth and long lasting head. I'm not aware of any commercial brew
with which this beer can be compared. It sits between the brown ales
available and something like an imperial stout or Mackeson XXX. Finally,
don't Knock the use of a pound of sugar. It comes to only about 1/7 of
fermentables, sugar is standard in British brewing and most importantly IT
WORKED! Original Gravity: 1.052 Final Gravity: 1.010 Primary Ferment: 5
days at 6065 degrees Secondary Ferment: 10 days at 6065 degrees

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