Ghoulardi Pappa OO Maw Maw Bitter Ale
by Rick Brown

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Ingredients

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.