An enchanting English Old Ale for virgins or virgins-at-heart.
This prodigious old ale contains absolutely no horn of Unicorn,
no scale of Manticore, no Camelopard fur, nor any other mystic animal
bits. Even so, it holds much of value. Who knows? It may help. Yet
another Full Metal Hoopajoop from the Monks of Ann Arbor Abbey,
who are said to be wise in the ways of Love.
partial mash. English old ale style with extra kick from the Aussie
yeast. Makes 5 gallons. Elapsed time: 1.5 hours.
- 8 lbs. Amber
- 1.5 lbs.
cracked British Crystal Malt
- 0.5 lb. cracked
Special B Malt
- 0.25 lb.
cracked Chocolate Malt
- 8 oz. blackstrap
- 1.5 oz. pelleted
Northern Brewer hops (bittering)
- 0.5 oz. pelleted
Hallertau hops (flavoring)
- 1 oz. pelleted
Fuggles hops (flavoring, aroma)
- 1 tsp. Irish
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
- 1 package
dry Australian Ale Yeast
In a 30 liter
stainless steel brew pot, bring 20 liters cold water to a boil.
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating. When temperature reaches 180 F, turn off heat and
sparge grains for an additional five minutes. Then, remove bag and
squeeze remaining tasty goodness from bag using a collander and
a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract and 8 oz.
Blackstrap Molasses. Stirring will prevent the malt extract settling
to the bottom of the bot and burning. Next, add the contents of
the sparging pot. Stir a few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
boil: Bittering hops - 1.5 oz. Northern Brewer, 0.5 oz. Hallertau
Flavoring hops - 0.5 oz. Fuggles, Irish Moss, Yeast nutrient
Aroma hops - 0.5 oz. Fuggles
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better.)
4 January 1998.