Giant Ale of Cerne Abbas

September 1, 2000 Randy Mosher

5 gallons at 1109 OG, 48 IBU
8 pounds pale ale malt 1047
16 pounds amber malt (see text) 1062
3 ounces East Kent Goldings, 1.5 hours
3 ounces East Kent Goldings, 10 minutes
1/8 ounce sage, added at end of boil

Infuse the mash with 7 gallons of hot water at 170 degrees F. This should give a strike temp of 151 to 153 degrees F. Hold for two hours, as starch conversion is apt to be slow. You can test with iodine; once you get conversion, then run off the mash. Once this first mash is run off, add an additional 2 to 3 gallons of 180-degree F water to the mash to make up 6 gallons of wort, which will boil down to a little over 5 gallons.

Ferment with your favorite English yeast strain, built up into a starter, or better yet, pitch from the sediment of a recently emptied secondary.

For a real authentic tang, use a packet of mixed lambic culture once the beer has settled down, and age on this for six months to a year. This simulates the flora found in the wooden casks in which such beers were aged. The flavor can be tasted still in such beers as Gales Prize Old Ale.