| 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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