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Category Pale Ale
Recipe Type Extract
I used hops for boiling (of course) and flavoring, not for aromatic qualities.
Fermentables
6-7 lbs pale malt extract
1 lbs Crystal malt, 1/2 pound toasted malted barley
2 cups steamed (sanatized) American Oak Chips (secondary)
Hops
2 oz Northern Brewer hops (boiling): 10HBU
1 oz Cascade hops (finishing)
Other
2 tsp. gypsum
1 tsp Irish Moss
.75 cups corn sugar (bottling)
Yeast 1 package Wyeast American Ale Liquid yeast (#1059)
Procedure If using Victory malt, toasting is not neccessary since it already is. If
not, use standard procedure for toasting grains--spread the grains on a cookie
sheet in a preheated oven, cook at 350 degrees for 10 minutes.
Combine all grains in a pot with 1 gallon water. I have found skipping a grain bag
obtains a more intense color. Hold at 150 degrees for 30 minutes.
In another pot, heat water for sparging, 1 gallon should do. Sparge grains into the
brew pot.
I fetched my water from a local Water Mart. This is Reverse Osmosis (RO) water,
and could be too thin for a (India) Pale Ale. Thus, I add gypsum. I could have
added Burton Water Salts at the expense of quaffability.
Boil wort for 1 hour. Add the Cascade hops and Irish Moss after the boil and for
5-10 minutes to sanatize, as well as obtain flavor instead of mearly imparting
aroma.
I did not use a yeast started since the liquid American Ale yeast was less than
one month old when purchased.
Age four weeks in the bottle. Â
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