Bellingham Red Ale:
Malty, full-bodied and hoppy
8lbs Light Malt Extract
1lb Crystal 120L Malt
8 oz Dextrin (Carapils) Malt
1 oz Magnum and 2oz US Golding Hops Total:
1 oz Magnum @ 60 minutes
1 oz US Golding @ 1 minute
1 oz US Golding @ 0 minute (end of boil)
2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil
Liquid yeast options: 1st choice Wyeast 1028 London Ale; 2nd choice Wyeast 1056 British Ale Yeast or Dry yeast options: Nottingham or Safale 05
3/4-cup dextrose for bottle priming on bottling day
Starting Gravity:1.059-1.060 ABV: 5.8-6.1% SRM: 16-17 IBU: 48-50
Full recipe (in MS word format):
BELLINGHAM RED.doc (41.00 kb)