Recipe - Full Sail Ale

7 pound Australian Light Malt Syrup
Three fourths pound Light Crystal Malt
2 One fourth ounce Nugget Hops
(1Three fourths ounce for boiling
One half ounce For finishing)
2 teaspoon Gypsum
1 ounce Dextrin Malt
Three fourths cup Corn Sugar (priming)
Wyeast London Ale Yeast

Crack and steep crystal malt at 155 170 F for about 45 minutes in 1/2
gallon of water. Add extract, gypsum, dextrin and 2 gallons of water.
Bring to boil, then add 1 Three fourths oz. hops. Boil for 45 minutes, then add
One half 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
$2.75 a bottle I didn't have much to lose. Several others who were with me
did the same, and were pleasantly surprizedFull Sail offers a
reasonably complex (a hint of sweetness along with medium strong hops and
a rich malty flavor) taste and aroma in a mediumbodied 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: 35 days Secondary Ferment: 714 days

Recipe By : Serving Size:

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip