strong scotch ale
13 lbs two row
2 lbs munich
.5-.75 lbs smoked malt
.25 lbs roasted barley
infusion mash at the higher end of 154-156 for aboot two hours...
sparge for aboot an hour
kettle hops 1 oz northern brewer
at 1/2 hour left in boil, add 1 oz of ekg
ferment with a white labs eidenburgh ale yeast cake from the last batch.
temp should be in the mid-high fifties, the lower the better for 2-3 weeks.
Package and age till around thanksgiving/xmas time
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick
never argue with an idiot, they'll just drag you down to their level and beat you with experience.