Mung Rag Amber

So how does a beer get named Mung Rag Amber you ask. Simple, let the wort boil over and sop up the mung on the stove and squeeze it back into the brew pot. Did it work? Yes. Was it good? It was superb. Should this tactic generally be used? No way! It worked though.

1 oz Styrian Goldings for boil alpha=5.2
0.5 oz Styrian Goldings flavor last 10 minutes
0.5 oz Styrian Goldings aroma for steep 5 min before cooling wort
0.5 oz Cascade also aroma

1/2# 40L crystal malt

6# Munton and Fison light dried malt extract

1/4 tsp. Irish moss - last 15 minutes of boil
2 tbsp. gypsum (check your water before using I'm sure I used too much)

Ale Yeast

Brought 2.5 gallons of water to 150�F. abd added crystal malt letting steep 30 minutes. After 30 minutes the crystal is removed, gypsum added and that water brought to a boil. Reduce heat when adding boiling hops and light malt to avoid scorching. Let melt over at this point for original recipe. Boil will last 60 minutes but at 45 minutes add flavor hops. Turn off heat and add flavor hops letting steep 5 minutes before rapidly cooling wort below 78�F.

Bottled with 1 1/4 cup malt for priming after 1 week fermentation. O.G. 1.040
F.G. 1.015

Questions, comments, criticisms you can contact me, Andrew Crocker at [email protected]