OCTOBER ALE

A full-bodied Ale, lightly hopped Lager-like Ale

8lbs Pilsner Malt Extract
1 lb Munich Malt
1 lb Crystal 40L Malt
4 oz Dextrin Malt
2 oz Hallertauer or (2nd choice) Sterling hops total:
1.5 oz @ 60 minutes
.5 oz @ 1 minute

1 tsp Irish Moss, added at beginning of boil

1st choice Wyeast 1056 American Ale Yeast; 2nd choice Wyeast 1028 London Ale Yeast.  Dry yeast options:  Nottingham or Safale S-05

3/4-cup dextrose for bottle priming       

Starting Gravity: 1.056-57    ABV: 5.8-6.1%    SRM: 14-17    IBU: 21-24

Full recipe (in MS word format):

OCTOBER ALE.doc (43.00 kb)