Dancing Dog Ale
7 lbs English 2 row malt 0.5 lbs light crystal malt 1 oz Cascade hops (boil) AA 5.3 0.5 oz Mt. Hood Hops (boil) AA 4.1 0.5 oz Cascade hops (flavoring) AA 5.3 1 oz Kent Goldings hops (aroma) AA 5.0 2 tbsp Gypsum 1/4 tsp Irish Moss English Ale yeast 1.25 cups DME for priming Add crushed malts to 2.0 gallons of water at 168 F Mash will stabilize at 150 to 155 F Hold for 60 minutes Sparge with 4 gallons of water at 170 F Add an additional .75 gallons of water to the brew pot Bring to a boil After 10 minutes add 1 oz Cascade hops and 0.5 oz Mt Hood hops Continue boiling for 65 minutes Add 0.5 oz Cascade hops and 1/4 tsp Irish moss Continue boiling for 15 minutes Turn off heat and add 1 oz Kent Goldingd hops for aroma Cover, wait 3 minutes and begin chilling the wort Transfer to the primary fermenter when the temperature reaches 80 F Pitch the yeastBack to Snordog Brewing Recipes Back to Snordog Home Brewing Back to WBAS Home Page