It is named in honor of my Grandmother Evelyn MacIntire Flewelling who didn't drink but wasn't fooled by the efforts of her grown sons to conceal their drinks in coffee mugs and the like. She was known to say at age 70 and above that she couldn't stand old people because "they weary her so."
Steeping Grains:
1 lb Crystal Malt
1/8 lb Black Patent Malt
Fermentables:
6.6 lb Mutton's Light Malt Extract (Unhopped)
2 lb Clover Honey
Hops and Additives:
2 oz Fuggles
1/2 teaspoon of Irish Moss
Yeast - Wyeast #1728 Scotish Ale
OG: 1.060
FG: 1.012
Place Steeping grains in kettle with 1.5 gallons of water.
Bring to a boil and then remove grains.
Add malt extract and water to 2.5 gallons.
Bring back to a boil and add hops.
Boil for 35 minutes.
Add Honey and Irish Moss.
Boil for 15 minutes.
Transfer to fermenting container filled with 2 gallons of cold water. Top off container with water to 5 gallons. Chill to 75 degrees and pitch yeast. Ferment at 72 to 75 degrees for nine days or when yeast activity quiets. Transfer to secondary fermenter after 14 days or bottle.
