Yield: 54 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Row |
| 8 \N | 10% Crystal 40 |
| 1¼ ounce | Whole Cascade 60 minute |
| \N \N | Boil |
| 1 ounce | Cascade 30 minutes |
| 2 ounces | Cascade |
| \N \N | Added a handful at a time |
| \N \N | The last 15 |
| \N \N | Minutes-last 2 minutes |
| \N \N | American, London, British |
| \N \N | Or |
| \N \N | German Ale yeast |
| \N \N | (or any cultured ale you |
| \N \N | Like) |
| \N \N | Pale malt |
Mash in at 123 degrees for 30 minutes. Raise to 153 degrees for 60 minutes. Mash off at 172 for 10 minutes. Ferment at 60-68 degrees. Dry hop with 1 ounce whole Cascades, preferably in secondary but primary will work. Think Liberty on this one. Enjoy.
Recipe By : Jim Busch
From: Ladies Home Journal- August 1991 File