Recipe - Father Ale

16 pound 2row brewer's malt
2 pound Crystal malt (40 Lovibond)
2 pound Crystal malt (90 Lovibond)
2 ounce Northern Brewer leaf hops
(Freshops)
3 ounce Hallertauer leaf hops
(Freshops) after tur
Yeast

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

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