Full Sail Ale
pale ale, extract, Full Sail Ale
Source: Gene Schultz (firstname.lastname@example.org)
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.
- 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
- 2 teaspoons, Gypsum
- 1 ounce, Dextrin Malt
- 3/4 cup, Corn Sugar (priming)
- Wyeast London Ale Yeast
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.
- O.G.: 1.045
- F.G.: 1.020
- Primary: 3-5 days
- Secondary: 7-14 days