| American Pale Ale |
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Category Pale Ale Recipe Type All Grain Fermentables 9.0 lbs US 2-row pale malt (Briess) 1.0 lbs crystal malt (combo of British 50L, US 40L, Special B) 0.5 lbs US dextrin malt Hops 27-32 IBU from Goldings (bitterness) 0.5 oz Cascade or Goldings (flavor) 0.5-1.0 oz Cascade or Goldings (aroma) 0.5-1.0 oz Cascade or Goldings (dry-hop) Other 1 tsp rehydrated Irish moss Yeast Wyeast Irish 1084 repitched Procedure Mash: 1.5 qts per pound total water 90 min @ 152 F. Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry- hopping. Add gelatin finings 2 days before kegging.
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