Subject: Pale Ales?
Date: 1989-01-25 17:10:35 GMT
Yesterday, email@example.com (Joseph Palladino) raised questions on
how to brew a genuine pale ale. Some time back, I posted a query with
rec.food.drink asking for pale ale recipes, and got no reply. I've tried the
usual 6-7 lbs amber extract, 1 lb crystal malt, and 1/4 lb roasted malt, with
2 oz Cascade boiling, and 1/2 oz Kent Goldings finishing. I obtain a pale ale
that is challenging, but nowhere near Samuel Smith's. I have come to the
conclusion that the water formula is primary in determining the flavor and body.In addition, knowing when and having the ability to stop fermentation is also useful in obtaining the proper sweetness. My efforts are continuing with
variations on the above recipe, but I would love to hear from others as to
whether they have found a "genuine pale" recipe. Please??
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