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Frosty Toad British Ale

Classification: pale ale, bitter, extract

Source:, 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.



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.