Frosty Toad British Ale

Classification: pale ale, bitter, extract

Source: abrews@aol.com, r.c.b., 7/21/96

This one of the favorite extract recipes at our store. This is a full flavored, full bodied Ale that is sure to please.

Ingredients:

1 CAN Edme DMS malt syrup (3.3 LB.)
3 LB. Amber Dry Malt Extract
2 1/2 OZ. Cascade hop pellets (11 HBU) - (Boil) 60 min.
1/2 OZ. Fuggles hop pellets - (Finish) when heat is removed
1 LB. English Crystal Malt 50/60 L
Liquid British Ale Yeast (Yeastlab A04 or Wyeast 1098)
2 Tbsp. Gypsum
1 tsp. Irish Moss (add 15 min. before end of boil)
3/4 Cup Dextrose for priming or 1 1/4 cup Dry Malt Extract

Procedure:

Add the gypsum to cold water and heat to 170 degrees. Steep the crushed crystal malt in a straining bag for 15 minutes at 170 degrees. Remove the straining bag, add malt extracts, the cascade hops and bring to a boil. Boil for 60 minutes. Add Irish Moss 15 minutes before the end of the boil. Add the Fuggles when the heat is turned off.