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Ingredients Jump to Instructions ↓

  1. 5 pounds Amber hopped malt extract

  2. ounce Wiliamette hops; finishing

  3. 1 pack Ale yeast

  4. cup Corn sugar; bottling

Instructions Jump to Ingredients ↑

  1. O.G.: 1.032-1.038 (8-9½) F.G.: 1.007-1.011 (2-3) Boil the malt with 1½ gal of water for 45 min. During final 5 min, add the finishing hops for flavor. Sparge and ferment for 3 weeks and bottle NOTES : light instead of amber extract, Fuggles may subsitute for hops Recipe by: Charlie Papazian

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