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Pyramid Snow Cap Ale clone

5 gallons/19 L, all-grain; OG = 1.071; FG = 1.017; IBU = 30; SRM = 28; ABV = 7.0%

Ingredients:

13.5 lbs. (6.1 kg) 2-row pale malt
1.0 lb. (0.45 kg) crystal malt (80 °L)
0.33 lbs.  (0.15 kg) chocolate malt
1 tsp. Irish moss (15 mins)
6 AAU Willamette hops (60 min) (1.2 oz./34 g of 5% alpha acids)
5 AAU Willamette hops (30 min) (1.0 oz./28 g of 5% alpha acids)
1 oz. East Kent Golding hops (2 min)
Wyeast 1338 (European ale) or Coopers ale yeast
1 cup dried malt extract (for priming)

Step by Step:

Mash at 154 °F (68 °C). Boil for 90 minutes. Ferment at 70 °F (21 °C).

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Pyramid Snow Cap Ale clone

5 gallons/19 L, extract with grains; OG = 1.071; FG = 1.017; IBU = 30; SRM = 28; ABV = 7.0%

Ingredients:

3.5 lbs. (1.5 kg) Coopers Light dried malt extract
5 lbs. 2 oz. (2.3 kg) Coopers Light liquid malt extract
1.0 lb. (0.45 kg) crystal malt (80° L)
0.33 lbs.  (0.15 kg) chocolate malt
1 tsp. Irish moss (15 mins)
6 AAU Willamette hops (60 min) (1.2 oz./34 g of 5% alpha acids)
5 AAU Willamette hops (30 min) (1.0 oz./28 g of 5% alpha acids)
1 oz. East Kent Golding hops (2 min)
Wyeast 1338 (European ale) or Coopers ale yeast
1 cup dried malt extract (for priming)

Step by Step:

Begin by heating 2.5 gallons (9.4 L) of water in your brewpot. In a separate pot, heat 0.50 gallons (1.8 L) of water to 166 °F (74 °C). Add crushed grains to grain bag and submerge in this water. Steep grains at 155 °F (68 °C) for 30–45 minutes. Add “grain tea” and dried malt extract to brewpot and bring to a boil. Boil for 60 minutes, adding hops when indicated. Add Irish moss and liquid malt extract with 15 minutes left in boil. Cool wort and siphon to fermenter. Add water to make 5 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C).