Full Sail Ale

Classification: pale ale, extract, Full Sail Ale

Source: Gene Schultz (gschultz@cheetah.llnl.gov) Issue #825, 2/17/92

About four years ago I ordered a bottle of Full Sail Ale while having lunch in Portland, Oregon. Full Sail was the most expensive beer on the menu, and I figured that at $2.75 a bottle I didn't have much to lose. Several others who were with me did the same, and were pleasantly surprized---Full Sail offers a reasonably complex (a hint of sweetness along with medium strong hops and a rich malty flavor) taste and aroma in a medium-bodied ale.

Since I first tasted this ale, I had to rely on others making trips to the Northwest to bring back six packs of this ale. A few months ago, I visited the Hood River Brewing Company in Hood River, Oregon. I was able to get enough information to experiment with a homebrew recipe for Full Sail Ale. My first experiment turned out remarkably similar to the real thing in body, aroma, and flavor.

Ingredients:

7 pounds, Australian Light Malt Syrup
3/4 pound, Light Crystal Malt
2--1/4 ounce, Nugget Hops (1--3/4 ounce for boiling, 1/2 ounce for finishing)
2 teaspoons, Gypsum
1 ounce, Dextrin Malt
3/4 cup, Corn Sugar (priming)
Wyeast London Ale Yeast

Procedure:

Crack and steep crystal malt at 155 - 170 F for about 45 minutes in 1/2 gallon of water. Add extract, gypsum, dextrin and 2 gallons of water. Bring to boil, then add 1 3/4 oz. hops. Boil for 45 minutes, then add 1/2 oz. hops at the end of the boil for 15 minutes.

Specifics:

O.G.: 1.045
F.G.: 1.020
Primary: 3-5 days
Secondary: 7-14 days