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Full Moon Ale

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Full Moon Ale

back to search Back to Search  Style Details 

Beer Style: American Wheat or Rye Beer  (6D)
Recipe Type: extract
Yield: 5 US gallons

American Wheat or Rye Beer


I thought that the final gravity of this beer was a bit high, but the beer came out tasting great and no bottles exploded. In order to call this a porter it needs more hops, therefore I think it is a Scotch ale.


  • 6 pounds, dark Australian DME
  • 1 pound, caramel crystal malt
  • 1-1/2 ounces, Willamette hops
  • 1-1/2 ounces, Fuggles hops
  • 1 pack, Wyeast #1098: British Ale
  • 3/4 cup, corn sugar (priming)

Additional Instructions

Primary Ferment: 4 days
Secondary Ferment: 4 weeks

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.017
Alcohol by Vol: 4.97%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Boil 2 gallons of water and turn off heat. Add crystal malt and steep about 15 minutes. Strain through muslin into kettle. Heat another gallon of water to 170 degrees. Pour through grain into pot. Heat to boiling and add DME and 1/3 of hops. After 45 minutes add another 1/3 of hops. Turn off heat after 15 minutes and add last 1/3 of hops. Steep. Cool wort and add 2 gallons of cold water. Pour in wort and pitch yeast. Rack to secondary after 4 days top off with enough water to make 5 gallons. After 4 weeks, prime and bottle.