| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 6 5/8 | lb | Light, unhopped malt |
| Extract | ||
| 5 | lb | Light, dry malt extract |
| 2 | c | Corn sugar |
| 3/4 | c | Medium crystal malt |
| 1/4 | c | Black patent malt |
| 3 3/4 | oz | Cascade hops pellets (4.4 |
| Alpha) | ||
| 1 1/4 | oz | Willamette hops pellets (4.0 |
| Alpha) | ||
| Whitbread ale yeast |
INSTRUCTIONS
This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep grains in a mesh bag until water reaches boiling. Remove grains. Follow standard extract brewing process, adding extract and Cascade hops. I boiled the wort in an 8-gallon pot and added 4 gallons of cold water. Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open container for 4 days, then racked to glass carboys for 24 days. This is a pale ale recipe I used for my class. I used M&F pale extract and grains were for demonstration more than flavor. I suggest doubling grain quantities if you want to get something out of them. Original Gravity: 1.047 Final Gravity: 1.010 Primary Ferment: 4 days Secondary Ferment: 24 days Recipe By : Serving Size: From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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