11 lbs Pale Malt
0.75 lb Crystal 40
1 oz. Centennial 9.9%AA at 60 min
1 oz. Cascade 5.3%AA at 15 min
Irish Moss at 15 min
1 oz Cascade 5.3%AA at End of Boil
Nottingham Dry Ale Yeast in 500 mL starter
Primary Fermentation ~1 week at 60-65
Secondary in glass for ~ 3 weeks
2 oz Cascade Dry Hop for last 2 weeks.
Page maintained by Scott Graham. Last updated February 17, 2004.