Scrod Ale (9/7/95)

Ingredients:
1.0 lb. M&F Crystal Barley
3.0 lb. M&F Amber Dry Malt Extract (DME)
3.0 lb. M&F Light Dry Malt Extract (DME)
2.5 ounce Fuggles Hops (boil) Alpha = 4.1%
1.0 ounce Kent Goldings English Hops (aroma) Alpha = 5.0%
1 tsp. Irish Moss
1 package Whitbread Ale Yeast (dry)
Procedure:
  1. Bring 2.5 gallons water to 150 degrees (F)
  2. Add Crystal and hold 15 minutes
  3. Bring wort to a boil
  4. Add DME
  5. Get to hot break
  6. Boil 10 minutes
  7. Add Fuggles Hops
  8. Boil 45 mintues
  9. Add Irish Moss
  10. Boil 3 minutes
  11. Add Kent Goldings Hops
  12. Boil 2 minutes
  13. Chill with wort chiller
  14. Add 1 package of dry yeast to 1 cup water and let sit 15 minutes
  15. Move wort to carboy
  16. Add yeast to carboy and shake around (aerate)
  17. Put blow-off tube in carboy and seal with tube sticking in bucket of water
Readings:
O.G. = 1.074
F.G. = 1.012
Kegged (10/5/95):
Added 3/4 cup corn sugar and 1 cup of water to prime.
Notes:
This was brewed at the IC Brewing event. We then drank it at a TG. It was very UNimpressive. Don't know what went wrong here. Based on Gary Mason's (mason@habs11.enet.dec.com) Carp Ale from the Cats Meow 3.