Pew Posted February 3, 2009 Posted February 3, 2009 Here's the recipe: Boil for 45 minutes: 1.4lb Alexander Sun Country Pale Malt Extract 1.5oz Syrian Aurora hops (7%AA) Boil for 15 minutes more: 4lb Alexander Sun Country Pale Malt Extract 4lb Alexander's Sun Country Wheat Malt extract 1lb clear Belgian candi sugar 8oz Malto Dextrin powder 1 oz Styrian Golding hops 2tsp yeast nutrient 1tsp Irish moss At the end of the boil: 1.5oz Strisselspalt hops Yeast: Wyeast 3522 Belgian Ardennes or Safale T-58 Prime with 0.75 dry cup measure (or 5oz by weight) dextrose The recipe comes from Tom Peters, the owner of Monk's cafe in Philly. This beer ages very well. Set some aside for next Christmas. , Skull and Quill Society , The Watch Dog "We are 21st Century people who play a game of dress-up and who spend a lot of time pissing and moaning about the rules of the game and whether other people are playing fair."
Jack Roberts Posted February 4, 2009 Posted February 4, 2009 Damn, that makes me wish I was into home brewing. Sounds wonderful! I'm not clear on recipes but its seems to me that it would be very hoppy. Am I correct in thinking this?
Pew Posted February 4, 2009 Author Posted February 4, 2009 It is hoppy, but it is more of a 'sweet' hop as compared to an IPA's 'dry' hop. Make sense? :) , Skull and Quill Society , The Watch Dog "We are 21st Century people who play a game of dress-up and who spend a lot of time pissing and moaning about the rules of the game and whether other people are playing fair."
Quartermaster James Posted February 4, 2009 Posted February 4, 2009 Belgian!?! Will this make ye Phlegmish?
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