Bellingham Red Ale:

Malty, full-bodied and hoppy

8lbs Light Malt Extract
1lb Crystal 120L Malt
8 oz Dextrin (Carapils) Malt
1 oz Magnum and 2oz US Golding Hops Total:
1 oz Magnum @ 60 minutes
1 oz US Golding @ 1 minute
1 oz US Golding @ 0 minute (end of boil)

2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil

Liquid yeast options:  1st choice Wyeast 1028 London Ale; 2nd choice Wyeast 1056 British Ale Yeast or Dry yeast options: Nottingham or Safale 05

3/4-cup dextrose for bottle priming on bottling day   

Starting Gravity:1.059-1.060    ABV: 5.8-6.1%    SRM: 16-17      IBU: 48-50

Full recipe (in MS word format):

BELLINGHAM RED.doc (41.00 kb)