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Windsor Ale


Original Receipt from 'The Complete Practical Brewer' by Marcus Lafayette Byrn, USA, 1852

This has been held in high estimation. The malt which is employed is ground twenty four or thirty six hours before it is used. The strength is about two and a half barrels per quarter. The mashes are heated on the following scale
1st 180deg; 2nd 190deg; 3rd 160deg

Boil the first wort briskly one hour and the second two hours. Pitch the tun at 55deg and skim when the head assumes a close yeasty appearance. Repeat the skimming until no yeast arises and the gravity will be reduced to about twelve or fourteen pounds per barrel. Then start it into a vat and add the hops; rouse them in until it is quite fine

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