Yield: 1 Servings
Measure | Ingredient |
---|---|
6⅝ pounds | Light, unhopped malt |
\N \N | Extract |
5 pounds | Light, dry malt extract |
2 cups | Corn sugar |
¾ cup | Medium crystal malt |
¼ cup | Black patent malt |
3¾ ounce | Cascade hops pellets (4.4 |
\N \N | Alpha) |
1¼ ounce | Willamette hops pellets (4.0 |
\N \N | Alpha) |
\N \N | Whitbread ale yeast |
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