Seawolf Ale

This Belgian Pale Ale earned 36.67 points at the 1996 Novembeer Fest competition in Redmond Washington. It was brewed by Bill Roth of Renton, WA. .

Seawolf Ale 
Bill Roth



10 lb. Klages
Malts:	1 lb.	Munich
	1 lb.	Crystal

Hops:	2 oz.	Cascade	60 min.
	1 oz.	Willamette	10 min.
	1 oz.	Willamette	2 min.
	1 oz.	Willamette		end of boil

Yeast:		Windsor Ale yeast (dry)
Original Gravity:	 1.058
Final Gravity:		 1.028
Brewer's Notes:
Mash for 40 min. at 154F. Raise to 158F, hold for 30 min. Boil for 60 min.. Primary fermentation for 6 days in glass, secondary for 10 days in glass. Bottle with 3/4 cup dextrose to prime.

Novembeer Fest is an annual brewing competition put on by The Brews Brothers , the "Malting, Mashing, Sparging, Hopping, Barming, and Drinking Society of Greater Seattle." They host a great homebrewing competition every fall.

Return to:
the OBC Home Page
the 1996 Novembeer recipe index
the main recipe index.