{"id":27306,"date":"2001-10-22T05:14:50","date_gmt":"2001-10-22T10:14:50","guid":{"rendered":"http:\/\/www.theonering.net\/torwp\/2001\/10\/22\/green-dragon-ale\/"},"modified":"2001-10-22T05:14:50","modified_gmt":"2001-10-22T10:14:50","slug":"green-dragon-ale","status":"publish","type":"post","link":"https:\/\/www.theonering.net\/torwp\/2001\/10\/22\/27306-green-dragon-ale\/","title":{"rendered":"Green Dragon Ale"},"content":{"rendered":"<p class=\"intro\">For all you home brewers out there, ArcherSam has this recipe to share with you:<\/p>\n<p>Hi, for those home brewers out there I put together a simple little Bywater special brown ale served quite often at the Green Dragon inn (and often quaffed by Sam Gamgee). It consists of:<br \/>6lbs pale malt extract<br \/>12 oz. crystal malt<br \/>4 oz. chocolate malt<br \/>1-1\/2 oz. roasted barley <br \/>1 oz. Styrian Goldings   boiling hops<br \/>1\/2 oz. Cascade   aroma hops<br \/>2\/3 cup corn sugar for bottle priming<br \/>1to 2 pks. Nottingham ale yeast<\/p>\n<p>[Heat?] Crushed grains in 1-1\/2 gallons water to 150 degrees for 20 to 30 minutes.  Remove grains and add malt extract.  Bring water to boil, add boiling hops for 60 minutes.  Add aroma hops last 2 minutes of boil.  Remove from heat and add to primary fermenter with water to 5 gallons.  Add yeast at 80 degrees or so.  Ferment for a few days and rack to a secondary fermenter for another 7 to 10 days.   Bottle with 2\/3 cup corn sugar.<\/p>\n<p>For home brewers this should be a simple but tasty recipe.  I have often shared a pint at the Green Dragon with many a hobbit.<br \/>Cheers!<br \/>Archersam<\/p>\n<p>Samw@kctc.net <\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For all you home brewers out there, ArcherSam has this recipe to share with you: Hi, for those&#8230;<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[138],"tags":[],"class_list":["post-27306","post","type-post","status-publish","format-standard","hentry","category-old-special-reports"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tLoH-76q","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/posts\/27306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/comments?post=27306"}],"version-history":[{"count":0,"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/posts\/27306\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/media?parent=27306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/categories?post=27306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theonering.net\/torwp\/wp-json\/wp\/v2\/tags?post=27306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}