OLD EASY CHAIR
Strong English Ale 10 gallons O.G. 1.073 16# Hugh Baird 2-row malt 4.5# Briess 120L crystal malt 2.5# Munton 55L crystal malt 2# Belgian dark candy sugar 1 licorice stick 10 HBU Kent Goldings hops (boil 60 minutes) 1 oz. Kent Goldings hops (boil 15 minutes) 1 oz. Kent Goldings hops (steep 2 minutes) 2 tsp. Irish Moss (boil 15 minutes) 2 Tbsp. Yeast Energizer 2 packages Wyeast 1318 London II Mash 90 minutes at 152F with 1.3 quart of water to each pound of grain. Sparge at 170F for 1 hour. Add first addition of hops after hot break and start 60 minute boil from there. Chill wort to 60F, add yeast and ferment at 65F. Age 3 months in kegs. |
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