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Frosty Toad British Ale

5 gallons, extract/specialty grains

Ingredients:

• 1 lb. Hugh Baird English crystal malt, 40° Lovibond
• 3.3 lbs. Edme dry malt syrup
• 3 lbs. amber dry malt extract (domestic Northwestern)
• 2 oz. Cascade hop pellets (11% alpha acid), for 60 min.
• 0.5 oz. Fuggle hop pellets, for finish
• Liquid British ale yeast or Wyeast 1098
• 2 tbsp. gypsum
• 1 tsp. Irish moss, for 15 min.
• 3/4 cup dextrose or 1.25 cup dry malt extract for priming

Step by Step:

Add gypsum to cold water and heat to 170° F. Steep crushed crystal malt in straining bag for 15 minutes at 170° F. Remove bag, add malt extracts and Cascade hops, and bring to a boil for 45 minutes. Add Irish moss and boil 15 minutes more. Total boil is 60 min. Add Fuggle hops when heat is turned off.