Willamette and Fuggle Hops
Fast Malty Flavor!
Mind the Gap
BREW IT
Based on a London Cream Ale recipe from BeerSmith.com.
Ingredients
Malts
9 lbs pale liquid extract
Hops
2 oz Willamette
1 oz Fuggles
Other
8 oz maltodextrine
1 tsp Irish moss
Yeast
London Ale Wyeast Labs #1028
Step-by-step
1. Activate yeast.
2. Bring 2-3 gallons water to 165 degF.
3. Add malt extract. Bring water to boil.
4. Add 1 oz Willamette and 1oz Fuggles. Boil 45 min.
5. Add .5 oz Willamette and Irish moss. Boil 10 min.
6. Add .5 oz Willamette and maltodextrine. Boil 5 min.
7. Remove from heat. Cool in ice bath to 70-80 degF.
8. Transfer to primary fermentor. Add yeast, mixing well.
9. Ferment until bubbling stops (1-3 weeks).
10. Transfer to secondary fermentor for 1 week until sediment settles.
11. Bottle! Wait 4-8 weeks to enjoy!
Layger Brewhaus 