Frosty Toad British Ale
Beer Style: pale ale, bitter
Recipe Type: extract
Description:
This one of the favorite extract recipes at our store. This is a full flavored, full bodied Ale that is sure to please.
Ingredients:
* 1 CAN Edme DMS malt syrup (3.3 LB.)
* 3 LB. Amber Dry Malt Extract
* 2 1/2 OZ. Cascade hop pellets (11 HBU) - (Boil) 60 min.
* 1/2 OZ. Fuggles hop pellets - (Finish) when heat is removed
* 1 LB. English Crystal Malt 50/60 L
* Liquid British Ale Yeast (Yeastlab A04 or Wyeast 1098)
* 2 Tbsp. Gypsum
* 1 tsp. Irish Moss (add 15 min. before end of boil)
* 3/4 Cup Dextrose for priming or 1 1/4 cup Dry Malt Extract
Procedure:
Add the gypsum to cold water and heat to 170 degrees. Steep the crushed crystal malt in a straining bag for 15 minutes at 170 degrees. Remove the straining bag, add malt extracts, the cascade hops and bring to a boil. Boil for 60 minutes. Add Irish Moss 15 minutes before the end of the boil. Add the Fuggles when the heat is turned off.