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  • Three Muskets Ale


    This recipe has been resurrected in more ways than one. The author adapted it from an ale brewed by his ancestors as far back as the American Revolution. He also wisely changed its original name, "Dead Mule Ale."


    Type: Ale

    Style: Mild / Red / Brown Ales

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Sparkling Amber LME Extract, LME
    1 oz Fuggles Hops Boil 60 minutes
    1 oz Willamette Hops Boil 5 minutes
    1 pkg Nottingham Ale Yeast Dry

    Procedures

    1. Bring 4 gallons of water to a boil
    2. Add extract
    3. Stir vigorously to dissolve
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add finishing hops as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

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    Secondary Fermentation:

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