mirror of
https://github.com/MarginaliaSearch/MarginaliaSearch.git
synced 2025-02-24 21:29:00 +00:00
1d34224416
Look, this will make the git history look funny, but trimming unnecessary depth from the source tree is a very necessary sanity-preserving measure when dealing with a super-modularized codebase like this one. While it makes the project configuration a bit less conventional, it will save you several clicks every time you jump between modules. Which you'll do a lot, because it's *modul*ar. The src/main/java convention makes a lot of sense for a non-modular project though. This ain't that.
55 lines
2.6 KiB
Plaintext
55 lines
2.6 KiB
Plaintext
<html><head><title>Gambrinus' Mug: Surrey Slur</title></head>
|
|
<body bgcolor="#ffffff">
|
|
<center><img src="/brewery/img/bn_gm.gif"></center>
|
|
<center><h1>Surrey Slur</h1></center>
|
|
Source: <i>Jeff Osborn</i><br>
|
|
Recipe added: 09/16/97
|
|
<br>
|
|
Email: <a href="mailto:josborn@senet.com.au">josborn@senet.com.au</a><br>
|
|
URL: <a href="none">none</a><br><hr>
|
|
<i>This recipe will produce a flavour and colour akin to that of English toffee, with cholcolate and caramel flavours also being present on the follow through. Try straining the intial brew before adding yeast for extra clarity. I'm not sure of the exact EBU but this beer is reminiscent of the traditional Yorkshire bitter (although less red in appearance). A full bodied brew with a crisp, dry finish well suited to lounging around on hot summer days!
|
|
</i><p>
|
|
<h3>Specifics</h3>
|
|
Recipe type: <b>Partial Mash</b><br>
|
|
Batch Size: <b>25 litres</b><br>
|
|
Starting Gravity: <b>1062</b><br>
|
|
Finishing Gravity: <b>1029</b><br>
|
|
Time in Boil: <b>1 hour</b><br>
|
|
Primary Fermentation: <b>4 days</b><br>
|
|
Secondary Fermentation: <b>4 days</b><br>
|
|
<p>
|
|
<h3>Ingredients:</h3>
|
|
<ul>
|
|
<li>Light malt extract (dry) 500g
|
|
<li>Light malt extract (liq) 500g
|
|
<li>Cracked crystal grain 250g
|
|
<li>1.8kg can of best english bitter (Munton's English bitter is good)
|
|
<li>Cracked munich malt 250g
|
|
<li>Cracked black grain 50g
|
|
<li>Morgans caramalt (master blend) 250g
|
|
<li>Brewing sugar 500g (optional)
|
|
<li>Bitter X 4g
|
|
<li>Goldings 20g
|
|
<li>Saaz 20g
|
|
<li>Morgans ale dry yeast (2nd generation onwards)
|
|
<li>Irish moss 1tsp
|
|
<li>
|
|
</ul>
|
|
<p><h3>Procedure:</h3>
|
|
*Crack grain adjuncts and mash in 2.5 litres water for 1.5 hours at 65-68 degrees C.
|
|
*Sparge grain with 70 degree C water and discard
|
|
*Add a further two litres of water with Bitter X and other extract ingredients (except for can and caramalt) boil for 1.5 hours.
|
|
*15 minutes before end of boiling add Irish moss, hops, caramalt and 1.8kg can so that the flavour from the hops in the can and caramalt don't decrease.
|
|
*Strain into keg and bring up to 25lt with cold water.
|
|
*Add yeast (2nd generation or more from previous brews) and sugar if desired at 23 degrees C and ferment at 20 degrees C
|
|
*Rack on day 4 and continue to ferment for further 4 days
|
|
*prime bottles and let sit for at least 4 months (the longer the better)
|
|
<hr>
|
|
<a href="/gambmug/toc/gm.1_5_1.toc.shtml"><IMG SRC="/brewery/img/Back.gif" align=middle ALT="[Back]">Back to previous Table of Contents</a>
|
|
<hr>
|
|
<b>Copyright © 1996 - 2005. All Rights Reserved. No information found in the
|
|
<i>Gambrinus' Mug</i> pages should be assumed to be in the public domain.</b>
|
|
<hr>
|
|
</body></html>
|
|
|