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Home Story Index Recipes Light Ale Jamie and Gail’s Wedding Veil Ale
Jamie and Gail’s Wedding Veil Ale
Issue Jan/Feb 2009

Jamie and Gail’s Wedding Veil Ale

(14 gallons)

Ingredients:

  • 2 lbs., 8 oz. wheat malt
  • 2 lbs. crystal malt (20° Lovibond)
  • 8 oz. crystal malt (60° Lovibond)
  • 1 lb. Vienna malt
  • 4 qts. pale malt syrup
  • 2 qts. extra pale malt syrup
  • 2 qts. amber malt syrup
  • 6.5 oz. Cluster hops
  • 8 oz. Cascade hops
  • 0.3 oz. Irish moss
  • Nottingham’s ale yeast

Step-by-step:

Mash the grains at 158° F for 30 minutes. Add the malt syrups and boil for 15 minutes. Add 5.5 ounces Cluster and 5 ounces Cascade and boil for 40 minutes.

Add 1.5 ounces Cascade and Irish moss and boil for five minutes.

Dry hop with the rest of the Cascade and Cluster.


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