5 gallons at 1109 OG, 48 IBU 8 pounds pale ale malt 1047 16 pounds amber malt (see text) 1062 3 ounces East Kent Goldings, 1.5 hours 3 ounces East Kent Goldings, 10 minutes 1/8 ounce sage, added at end of boil Infuse the mash with 7 gallons of hot water at 170 degrees F.... View Article
Full Pints - Recipes September 1, 2000 - Randy Mosher
I recently had the pleasure of acquiring what was described to me as a “300 year-old beer bottle,” unearthed from beneath a 17th century cottage in Cerne Abbas, Dorset, England. It is thick and heavy, holding somewhere between a pint and a quart, off-round, and with a lopsided neck.
Brewing Instructions - Full Pints July 1, 2000 - Randy Mosher
Today, with all our superior modern knowledge, we sometimes tend to view the present as pure, crystallized truth and the past as a steady, logical progression towards it. But take a closer look any human cultural tradition—pale ale styles, in this case—and you’ll find a great unruly tangle of a family tree rather than a... View Article