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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."


6.6 lbs - CBW® Sparkling Amber LME
1 oz - Fuggles Hops - Boil 60 minutes
1 oz - Willamette Hops - Boil 5 minutes
1 pkg - Nottingham Ale Yeast - Dry


Bring 4 gallons of water to a boil
Add extract
Stir vigorously to dissolve
Bring to a boil
Add bittering hops and continue to boil
Add finishing hops as indicated
Remove from heat
Cool to 72ºF
Transfer to primary fermenter
Fill to desired level with cold water
Oxygenate and pitch yeast