From the HBD Archive
From: dsbaer@Sun.COM (David Baer)
Subject: Pale Ale recipe
Date: 1989-02-10 17:22:30 GMT

Joseph Palladino states in his Feb 9th article:

>>A month or so ago I asked for advice and recipes for Pale Ales.
>>I received exactly NO responses.

here you go joe:

This is a Pale Ale recipe I used for my
class. I used M&F PALE Extract and
the grains are more for demonstration than
flavor. I suggest doubling the quantites
of grain to get more from the grains. Also
you should be able to cut the whole recipe in
half for a 5 gallon batch.

THE DRIVE PALE ALE
(for 10 gallons of beer!)

6.6lbs LIGHT, UNHOPPED Malt Extract (two cans)
5.0 lbs Light Dry Malt Extract
2 cups Corn Sugar
3/4 cups Medium Roast Crystal Malt (1 cup= ~1/4 lbs)
1/4 cups Black Patent Malt (1 cup= ~1/4 lbs)
3.8 oz (105gr)Cascades pelletized Hops (bittering acid 4.4)
1.5oz (40gr) Willamette pelletized Hops (aromatic acid ~4.0)
2 oz Whitebread Dry Ale Yeast (Great Fermentations)
11 gal Clean clear crisp cool refreshing water(deionized/purified)

Original Gravity: 1.047
Terminal Gravity: 1.010

Rich rusty color with well balanced but noticeable hop flavor

I used the infusion method with the flavor grains:
steeped the grains in a mesh bag, until
the water reached boiling then removed the grains
and started the standard extract brew process.
I boiled the wort in an 8 gallon pot and added
4 gallons of cold water. Pitched yeast at 80-85 degrees.
Fermented in 20 gallon open container for 4 days.
Then put in glass carboys at about 60 degrees F
for 24 days. Will bottle on Feb 21.

Note this recipe is used to teach a class the basics of
brewing from extract. I like to use different ingredients
to show the wide range of choices available.

there you go joe,
Dave Baer



Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.