Free Recipe Carp Ale
Recipe Type: Free Beer Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 54
Ingredients for Carp Ale Recipe
3 lb Munton & Fison light DME
3 lb M&F amber DME
1 lb Crystal malt
2-5/8 oz Fuggles hops (4.7% alpha= 12
22 AAU)
1 oz Kent Goldings hops (5.9%
Alpha = 5.9 AAU)
pn Irish moss
1 Pack
(British ale yeast)
Brewer s Choice #1098
Carp Ale Preparation
Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing. Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg. This is based on Russ Schehrer’s Carp Ale from the 1986 Zymurgy special issue. The beer has a light hops flavor and could use some work on the mouth feel. It is also a bit cloudy. Final Gravity: 1.016 Primary Ferment: 7 days Secondary Ferment: 4 days Recipe By : Gary Mason From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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