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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


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


  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

Primary Fermentation:

Secondary Fermentation:

Fermentation Notes:

Original Gravity:

Final Gravity:

Alcohol by Weight:

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