Brewing Method: Partial Mash
Yeast: Wyeast British Ale
Yeast Starter: 1 liter or so
Batch Size: 5 gallons
Original Gravity: 1.053
Final Gravity: 1.01
Alcohol Content: %
Total Grains:
Color: nice red
Extract Efficiency: %
Hop IBU's:
Boiling Time: 90 min
Primary Fermentation: 10 to 14 days at 60 to 65 deg.
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

2 - 3.3 lb cans Munton & Fisons light extract
2 lbs. of pale malt
1- lb. pale malt freshly toasted
0.5 lbs. crystal ( i used dark)

Hop Bill:

1 1/4 oz. Northern Brewer 9% alpha (boiling)
1/4 oz. Tettnanger 1st flavor addition
1/4 oz. Tettnanger 2nd flavor addition
1/5 oz Cascades aroma hops

Mash Schedule:

An infusion minimash with 2 qts/pound was conducted with the malts. Toasting the pale malt at 350 deg. for 15 min. fills the kitchen with a nice aroma. Hold mash at 155deg for 30 min. mash out at 170. Add extracts, boiling hops, a teaspoon or two of gypsum and as much water to fill 5 gal brewpot. Boil for 45 o 50 mi., add flavor hops. Boil for 20 more min., add second flavor hops and some irish moss. Boil for 20 more min. for a full 90. Add aroma hops. Let steep for 5 to 10 min. Sparge out hops and cool quickly according to your procedures. Add to fermenter and if cool enough add yeast. Ferment to completion and bottle or rack to secondary for 2 -3 weeks (keep cool).

Brewers Notes:

This recipe was first brewed in winter 1996 during an 18 inch snowfall. Hence the name. In order to cool the brewpot quickly, I plunged the pot into a snowbank...
This one comes out great every time. I have brewed it with variations every year since 96.