This is the recipe for my most recent beer concoction, Mystery Spot Ale. I sampled one bottle a couple of days ago, and it isn’t quite done carbonating yet. Probably by this weekend it will be finished.13 oz. 2-row malt10 oz. Briess Pilsen Malt3.3 lbs. Extra Light malt extract1.5 oz. Cascade hops2 lbs. honey1 t. Irish Moss1/4 oz. New Zealand Pacific Hallertau hopsWyeast 1968 London ESB YeastSteep 2-row and Pilsen malts for 30 minutes at 160 degrees in 1.5 gallons of water.
Strain out grains. Add malt extract, and Cascade hops. Boil for 45 minutes.
Add honey and Irish Moss. Boil for 13 minutes.
Add Hallertau hops. Boil for 2 minutes.
Sparge, cool, and add to 2.5 gallons of water in fermenter. Add more water to bring total volume to five gallons. When cool enough, pitch yeast. Bottle when fermentation has completed.