Gold Ale

August 29, 1999

Ingredients

• 6 lbs. pale malt extract
• 1 lb. English pale malt
• 1/2 lb. crystal malt 15`
• 1/2 lb. crystal malt 35`
• 1/4 lb. crystal malt 150`
• 1 oz. Galena hops (boil)
• 1 oz. Cascade hops (last 10 minutes)
• 1 oz. Cascade hops (last 2 minutes)
• Irish moss (last 15 minutes)
• Nottingham Ale dry yeast 

Timeline:

This beer smells like tea when boiling.  I think the galena hops really add a spicy flavor to the beer.  I killed yeast that was reactivating from a 12 ounce bottle of Rouge Oregon Golden Ale to use for this recipe.  Ooops!  Dry yeast is a good back up.

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