Scrod Ale (9/7/95)

Ingredients:

1.0 lb. M&F Crystal Barley

3.0 lb. M&F Amber Dry Malt Extract (DME)

3.0 lb. M&F Light Dry Malt Extract (DME)

2.5 ounce Fuggles Hops (boil) Alpha = 4.1%

1.0 ounce Kent Goldings English Hops (aroma) Alpha = 5.0%

1 tsp. Irish Moss

1 package Whitbread Ale Yeast (dry)

1. Bring 2.5 gallons water to 150 degrees (F)
2. Add Crystal and hold 15 minutes
3. Bring wort to a boil
4. Add DME
5. Get to hot break
6. Boil 10 minutes
7. Add Fuggles Hops
8. Boil 45 mintues
9. Add Irish Moss
10. Boil 3 minutes
11. Add Kent Goldings Hops
12. Boil 2 minutes
13. Chill with wort chiller
14. Add 1 package of dry yeast to 1 cup water and let sit 15 minutes
15. Move wort to carboy
16. Add yeast to carboy and shake around (aerate)
17. Put blow-off tube in carboy and seal with tube sticking in bucket of water

Readings:

O.G. = 1.074

F.G. = 1.012