| CATEGORY |
CUISINE |
TAG |
YIELD |
|
English |
Beer, Brewing |
54 |
Servings |
INGREDIENTS
| 7 1/2 |
lb |
English 2-row malt |
| 3/4 |
lb |
Crystal malt |
| 3 |
oz |
Fuggles hops (boil) |
| 3/4 |
oz |
Hallertauer hops (finish) |
|
|
Ale yeast |
INSTRUCTIONS
You'll get good yield and lots of flavor from English malt and a 1-stage
150 degree mash. In the boil, I added the finishing hops in increments:
1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4
ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any
boiling hops will do, I usually mix Northern Brewer with Fuggles or
Goldings (just make sure you get .12-.15 alpha). Conversion will pro-
bably only take 60 minutes rather than 90. Depending on when you stop
the mash your gravity may vary as high as 1.050. That's a lot of body! This
is a simple all-grain recipe for a good pale ale that lets the beginner
concentrate on the mashing process. Hallertauer may not be traditional
for ales, but neither is a modern piano for sonatas. But I think
Beethoven himself would have used one if he had one. Original Gravity: up
to 1.050 Final Gravity: up to 1.020
Recipe By : Rob Bradley
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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