| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Australian | Beer, Brewing | 1 | Servings | |
INGREDIENTS
| 7 | lb | Australian Light Malt Syrup |
| 3/4 | lb | Light Crystal Malt |
| 2 1/4 | oz | Nugget Hops |
| (1-3/4 ounce for boiling | ||
| 1/2 | oz | For finishing) |
| 2 | ts | Gypsum |
| 1 | oz | Dextrin Malt |
| 3/4 | c | Corn Sugar (priming) |
| Wyeast London Ale Yeast |
INSTRUCTIONS
Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2 gallon of water. Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes. About four years ago I ordered a bottle of Full Sail Ale while having lunch in Portland, Oregon. Full Sail was the most expensive beer on the menu, and I figured that at $2.75 a bottle I didn't have much to lose. Several others who were with me did the same, and were pleasantly surprized---Full Sail offers a reasonably complex (a hint of sweetness along with medium strong hops and a rich malty flavor) taste and aroma in a medium-bodied ale. Since I first tasted this ale, I had to rely on others making trips to the Northwest to bring back six packs of this ale. A few months ago, I visited the Hood River Brewing Company in Hood River, Oregon. I was able to get enough information to experiment with a homebrew recipe for Full Sail Ale. My first experiment turned out remarkably similar to the real thing in body, aroma, and flavor. Original Gravity: 1.045 Final Gravity: 1.020 Primary Ferment: 3--5 days Secondary Ferment: 7--14 days Recipe By : Serving Size: From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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