Six Cooks Ale

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Six Cooks Ale Ingredients

10 lb English pale malt (DME)	4 ts Gypsum
Extract	2 Packs
4 oz Cascade hops pellets (boil)	1 1/2 c Corn sugar (priming)
2 oz Hallertauer hops pellets	Edme ale yeast
(finish)

Instructions for Six Cooks Ale

This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4 teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer hops in last 1 minute of boil. Strain wort into large vessel containing additional 7 gallons of water (we used a 55 gallon trash can). Allow wort to cool and siphon into 5-gallon carboys. Add yeast. Caveat Brewor: Trash cans are generally not food-grade plastic, digest wisdom calls for avoiding non-food-grade plastic. Brewer discretion is advised. -Ed. This is more hoppy than most of the Old Style/Schaefer persuasion seem to prefer. If you think its too much, cut back. Original Gravity: 1.030 Final Gravity: 1.007 Primary Ferment: 3 weeks Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized

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