Qty : 23 litres
Ingredients
Pale Malt 2.9kg
Black Malt 80 grams
Cake Flour 400 grams
Golden Syrup (Invert sugar) 600 grams
Southern Brewer Hops (pellets) 23 grams
Ale Yeast (I used SAFALE)
Method
Boil cake flour together with a hanfull of pale malt for about 10 minutes,
trying to avoid lumps.
Add malt and boiled flour to mash tun and adjust temperature to 65 degrees
centigrade. I usually
mash in about 2 litres per kilo of grain.
Mash for 90 minutes and check for conversion. Sparge until 34 litres have been
collected into
kettle or SG drops to 1006.
Boil for 90 minutes adding hops and syrup at beginning of boil. Add 5 grams
Irish moss 15 minutes from end of boil.
Cool to about 18 degrees before pitching yeast (top fermenting).
hour before the devil knows you're dead." - Old Irish Toast