Full sail ale

Yield: 1 Servings

Measure Ingredient
7 pounds Australian Light Malt Syrup
¾ pounds Light Crystal Malt
2¼ ounce Nugget Hops
(1-3/4 ounce for boiling
½ ounce For finishing)
2 teaspoons Gypsum
1 ounce Dextrin Malt
¾ cup Corn Sugar (priming)
Wyeast London Ale Yeast

Crack and steep crystal malt at 155 - 170 F for about 45 minutes in ½ gallon of water. Add extract, gypsum, dextrin and 2 gallons of water.

Bring to boil, then add 1¾ oz. hops. Boil for 45 minutes, then add ½ 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 $2¾ 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

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