Ghoulardi Pappa OO Maw Maw
by Rick Brown
5 Lbs American Dry
1/2-Cup Roast Barley
3 Lbs M.F. Light Malt
#13 18 London III Yeast
2 ounces Cascade Hops (Boil)
1 or 1 1/2 ounces Hallertauer Hopes (Finish)
This is the recipe as it was when I first brewed this English Red Bitter Ale. I have since switched to a full mash rather than a partial. What this means is that instead of the 3 lbs. of malt I use 11 lbs. of American Dry.
Start the yeast about 3 hours before you begin.
The general rule of thumb for mashing is 1 quart of water at 170 degrees for
every pound of grain. Mash for an hour in an oven at 155 degrees. Then sparge
with 1/2 gallon of water at 170 degrees for every pound of grain used.
After sparging bring the vert to a boil…add the malt (partial mash only) and the Cascade Hops. Boil for an hour. Add 1 to 1 1/2 ounces of Hallertauer Hops when cooling. Cool as quickly as possible. Transfer vert to fermentation bin with the yeast. Transfer to a glass carboy for another week or so. Then add a small amount of malt before bottling. Beer should be ready to drink in about two weeks.
This is merely a recipe. To learn how to brew your
own beer at home using recipes such as this I highly recommend reading (as well
as purchasing for further reference) "The New Complete Joy of Home Brewing"
by Charlie Papazian. This recipe can easily be reworked as a "full mash"
or "all grain" recipe by replacing malt extract with grain and changing
the water/grain ratio for the mash as well as sparging.