Recipe - Franes House Ale

9 pound British ale malt
One half pound British crystal
2 ounce Flaked barley
Three fourths ounce Eroica hops
1 ounce Mt. Hood hops
WYeast American Ale yeast

Mash with 3One half gallons of water at 155 degrees (our water is very soft; I
add 4 grams gypsum and One fourth gram epsom salts in mash; double that in the
sparge water) for 90 minutes or until conversion is complete. Sparge to 6
gallons, boil 90 minutes. After 15 minutes, add Three fourths ounce Eroica hops. At
end of boil, add 1 ounce Mt. Hood hops. Ferment at 65 degrees with WYeast
American Ale yeast (in starter). Bottle two weeks later, drink one week
later. Yummy. Primary Ferment: 2 weeks at 65 degrees

Recipe By : Jeff Frane

From: Cindy@sierra.Uucp (Cindy Johnston

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