5 lb Klages 2-row malt
4 lb Mild malt
2 lb Crystal malt (80L)
1/2 lb English pale malt
1/2 lb Flaked barley
1/4 lb Chocolate malt
1 oz Willamette leaf hops (5.9%
Alpha)
1/8 oz Cascade leaf hops (6.7%
Alpha)
1/8 oz Eroica leaf hops (13.4%
Alpha)
1/2 oz Willamette leaf hops
(finish)
Yeast

Water was treated with 2 gm each MgSO4, CaSO4, KCl, and CaCO3. Mash
grains in 3 gallons of water at 134 degrees. Hold 120-125 degrees for 55
minutes, raise to 157 degrees for 55 minutes. Raise to 172 degrees for 15
minutes. Sparge with 5-3/4 gallons water. Boil 15 minutes. Add bit- tering
hops. Boil 55 minutes. Add finishing hops and boil 5 more min- utes.
Chill and pitch with Sierra Nevada or Wyeast Northern Whiteshield yeast.
Ferment and bottle or keg. This is the only beer I can make 10 gallons of
on my stove. I mash and boil 5 gallons and then add 5 gallons of cooling
water. The Wyeast makes this a beer a bit sweet and rich beyond its
gravity. Emphasis is on the malt, with crystal and chocolate bringing up
the rear; hops were notice- able, but not in the foreground. Original
Gravity: 1.031 Final Gravity: 1.011

Darryl Richman