#39  Kitchen Sink Ale
6 lbs Pale 2-row Malt
2.5 lbs Crystal 40L
2 lbs Honey Malt
1/2 lb Special Roast Malt
.5 oz Cluster Hops (7%AA)(60 min)
.75 oz Cluster Hops (7%AA)(15 min)
.75 oz Cluster Hops (7%AA)(5 min)
2 pkts Nottingham dry yeast
- Boil 1 hour, hopping to schedule.
- Brewed 9 September 2006.  SG 1.062 (82%
efficiency--with my new mill).
Notes:
Return to 2006 Brews

Return to My Homepage
- Add 9 quarts boiling water.  Hold 155F for 1 hour.
- Add 5 quarts boiling water.  Hold 165F for 10 minutes.
- Sparge to 7 gallons.
- Mash in with 12 quarts 127F water.  Hold 122F for 30 minutes.
- Chill wort, pitch yeast.