Recipe - Grooms Tipple Stack Ale

5 One half pound M&F liquid malt extract
2/3 pound British Crystal grain
2/3 pound Table sugar
Gypsum (as needed)
Irish moss seaweed
2/3 cup Corn sugar (primer)
Three fourths ounce Northern Brewer hops (60)
One half ounce Hallertauer hops (15)
One half ounce Tettnanger hops (15)
One half ounce Hallertauer hops (5)
One half ounce Tettnanger hops (5)
One half ounce Fuggle leaf hops (dry hop)

Steep crystal malt in 1 gal hot water until water begins to boil, remove
all grains. Add 1 gal water and malt extract and bring to rolling boil,
then hop as indicated above. Add Irish Moss 20 minutes prior to end of
boil. At end of boil, add hot wort to sanitized fermenter containing 3
gals of very cold water. When temp falls below 75 degrees, pitch yeast.
Ferment as usual. Dry hop no mor ethan 5 days prior to bottling. Prime
with 2/3 cup corn sugar.

Recipe By : Yankee Bre News

From: Date:

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