Recipe - Full Moon Ale

6 pound Dark Australian DME
1 pound Caramel crystal malt
1 One half ounce Willamette hops
1 One half ounce Fuggles hops
1 Pack
Three fourths cup Corn sugar (priming)
Wyeast #1098: British Ale

Boil 2 gallons of water and turn off heat. Add crystal malt and steep
about 15 minutes. Strain through muslin into kettle. Heat another gallon of
water to 170 degrees. Pour through grain into pot. Heat to boiling and
add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn
off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and
add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to
secondary after 4 days top off with enough water to make 5 gallons. After
4 weeks, prime and bottle. I thought that the final gravity of this beer
was a bit high, but the beer came out tasting great and no bottles
exploded. In order to call this a porter it needs more hops, therefore I
think it is a Scotch ale. Original Gravity: 1.055 Final Gravity: 1.017
Primary Ferment: 4 days Secondary Ferment: 4 weeks

Recipe By : David Haberman

From: Date:

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