Recipe - Taking Liberty Ale

14 pound Klages 2row Malt
4 ounce 40L Crystal Malt
4 ounce 90L Crystal Malt
One half ounce Chinook (12%) 60 minutes
1 ounce Cascade (5.5%) 30 minutes
2 ounce Cascade (5.5%) dry hopped
1 teaspoon Irish moss 15 minutes
Wyeast 1056 American ale
Three fourths cup Corn sugar to prime

Mash all grains for 90 minutes at 150 F, adjust PH as needed. Mashed off at
170F, sparged with 170F water. This has a total BU of 43.7. If you don't
reach around 1.060, adjust the dry hopping accordingly. In the 1990 Special
Zymurgy Issue on Hops, Quentin B. Smith recommends Chinook at 24 BU,
Cascade at 12 BU, Cascade at 9 dry hopped (total 45BU). OG=1.062. Later,
he wins first place in the Pale Ale catagory in the 1991 AHA Nationals
with a recipe that uses 14 pounds Klages, 4 ounce 40L crystal, 4 ounce 90L
crystal (and of course different hops :). This had a OG=1.062 and
TG=1.010. He mashed all grains for 90 minutes at 150F. Mashed off at
170F, sparged with 170F water.

Recipe By : Rick Larson

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

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