| Al's Pale Ale |
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Category Pale Ale Recipe Type Extract Fermentables 3 lbs Laaglander light dry malt extract .5 lbs crushed crystal malt (40 L.) 5--1/2 oz Laaglander light dry extract (priming) Hops 1 oz Clusters pellets (60 minute boil) .5 oz Fuggles pellets (15 minute boil) 1 oz Goldings, Fuggles, Cascade, or Willamette whole hops Other 1/3 oz Burton water salts 5--1/2 Gal water Yeast Wyeast #1028 "London Ale" yeast Procedure Steep the crushed crystal malt in a grain bag in the water as you bring it from cold to 170F, then remove. Don't boil the grains! I use two polyester hop bags, one for each addition, to simplify removing the hops after the boil. The wort must be cooled to 70 or 80F before aeration. I use an immersion chiller, which brings it from 212F to 70F in 15 minutes, and then pour the beer through a large funnel into the fermenter on top of the yeast. I recommend the blowoff method of fermentation---non-blowoff versions of this beer have tasted harsh, astringent and too bitter. Primary fermentation: 3 weeks in glass at 66F. Dryhops added directly into fermenter (no hop bag) after kraeusen falls (about 4-6 days). No secondary. Boil the priming extract in 16 ounces of water for 15 minutes to sanitize.
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