Jamie and Gail’s Wedding Veil Ale
- 2 lbs., 8 oz. wheat malt
- 2 lbs. crystal malt (20° Lovibond)
- 8 oz. crystal malt (60° Lovibond)
- 1 lb. Vienna malt
- 4 qts. pale malt syrup
- 2 qts. extra pale malt syrup
- 2 qts. amber malt syrup
- 6.5 oz. Cluster hops
- 8 oz. Cascade hops
- 0.3 oz. Irish moss
- Nottingham’s ale yeast
Mash the grains at 158° F for 30 minutes. Add the malt syrups and boil for 15 minutes. Add 5.5 ounces Cluster and 5 ounces Cascade and boil for 40 minutes.
Add 1.5 ounces Cascade and Irish moss and boil for five minutes.
Dry hop with the rest of the Cascade and Cluster.