Summer pale ale

Yield: 1 Servings

Measure Ingredient
8 pounds 2-row pale malt
1 pounds Munich malt
½ cup Dextrin malt
1 teaspoon Gypsum
20 grams Nugget leaf hops (14 alpha)
15 grams Brambling leaf hops
1 pinch Irish moss
1 \N Pack
\N \N Edme ale yeast

Use the standard temperature-controlled mash procedure described in Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152 degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180 degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10 minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool wort and pitch. This ale is light in color, but full-bodied. If you want an amber color, add a cup of caramel malt. I get a strong banana odor in most of my ales (from the Edme I believe) which subsides after 2-3 weeks in the bottle. If you don't have the capacity for 9 pounds of malt, you could substi- tute some extract for the pale malt. Just thinking about this makes me want to speed home and have a cool one. Original Gravity: 1.045 Final Gravity: 1.015

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From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (


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