Halloween Thumbprint Cookies
INGREDIENTS:
5 lb Pale malt
1 lb Crystal malt
1 lb Chocolate malt
3 1/3 lb John Bull unhopped dark malt
Extract
1 oz Clusters hops pellets
1 oz Hallertauer leaf hops
1 tb Irish moss
1/2 oz Willamette hops pellets
2 Packs
Red Star ale yeast
5 lb Pale malt
1 lb Crystal malt
1 lb Chocolate malt
3 1/3 lb John Bull unhopped dark malt
Extract
1 oz Clusters hops pellets
1 oz Hallertauer leaf hops
1 tb Irish moss
1/2 oz Willamette hops pellets
2 Packs
Red Star ale yeast
Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, h 5.2, maintain at 140-150 degrees for 90 minutes. (Ending pH as 4.8.). Sparge and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish Moss after another 10 minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set carboy in cool basement with blow tube. On second day, re-
place blow tube with airlock. Bottled after 29 days. Original Gravity: 1.044 Final Gravity: 1.014 Primary Ferment: 29 days
place blow tube with airlock. Bottled after 29 days. Original Gravity: 1.044 Final Gravity: 1.014 Primary Ferment: 29 days