Here's the recipe for the current batch:
Dingo Ale
| 6 lb | light dry malt extract |
| 1/2 lb | Munich pale malt |
| 3 oz | Hallertaler hops (3.8% alpha) |
| 1/4 tsp | Irish Moss |
| 1 pkt | Edme yeast |
| 3/4 cup | priming sugar |
Steeped malts in 1/2 gal water at 150F for 1 hour. Sparged grains into boiling pot with 1 gal hot water. Brought to a boil. Added dry malt extract and boiled for 1 hour. At 30 min to go, added 1.5 oz Hallertaler hops and Irish Moss. At 15 min to go, added 1.5 oz Hallertaler hops. Sparged into 2 gal cold water using 1 gal cold water. Let cool overnight. Added yeast. Ferment at 58F in primary.
| Batch started: | September 13, 1998 |
| Bottled: | September 26 |
| Current Status: | Aging |
With still a few bottles left, the beer is quite good. A very good approximation of an Austrialian beer. The Hallertaler hops worked well. There was some sediment that didn't settle out until after bottling. With the Munich malt, it would be good idea to use a secondary fermentor and allow the excess starch to settle.