Title: Carp Ale
Categories: Beer brewin, Breads, Muffins & r
Yield: 54 Servings

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

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