Dr. Mom's Magic Elixir

Source: Michael Willis
Recipe added: 11/11/97
Email: willism@gte.net

Good for whatever ails you! I designed this recipe while attempting to find an acceptable Fuller's ESB clone. Fuller's, it's not, but my ever-thirsty friends loved it. It's high terminal gravity, the result of the hot mash, gives this ale amazing body and a lower than normal alcohol content at 4% by volume.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.018
Time in Boil: 60 minutes
Primary Fermentation: 7 days at 65 degrees
Secondary Fermentation: 14 days at 65 degrees

Ingredients:

7# English Pale Malt
1# Gambrinus Honey Malt
1# English Crystal Malt, 50 - 60L
1# Flaked Barley
1-1/2 oz Perle Pellet Hops, 7.4% AA (start of boil)
1 oz Hallertauer Hersbrucker Pellet Hops, 3.2% AA
(last 15 minutes)
1 oz Hallertauer Hersbrucker Pellet Hops, 3.2% AA
(steep 30 minutes after boil)
1 tsp Burton Water Salts (start of boil)
1 tsp Irish Moss (last 15 minutes)
1 tsp Lactic Acid (optional - add to sparge water)
1 pkg Wyeast #1275, Thames Valley Ale Yeast

Procedure:

A single-infusion mash that's hotter than normal at about 158 degrees. Rest for 90 minutes. Sparge with water heated so it arrives at the surface of the grain bed at about 170 degrees. Use the optional lactic acid to prevent the leaching of tannins. Collect 6 gallons of wort. Use a fairly agressive boil to arrive at the 5-1/4 gallon mark in 1 hour. After removing heat, add the steep hops and, if possible, cover the kettle. When 30 minutes have passed, cool the wort to 75 - 80 degrees and pitch the yeast.

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