Et Tu Brute?
pale ale, Saranac, extract, bitter
Source: Michael S Ferdinando (email@example.com),
I wasn't trying to copy it, but my recent "Et Tu Brute? Bitter" reminded me
of Saranac Pale Ale. It's an all-extract recipe.
It was drinkable in a week, not bad in two, and pretty darn good now (five
weeks in the bottle).
- 2 lbs. (guesstimate) Munton & Fison light DME
- 3.3 lbs. Munton & Fison amber DME
- 1 lb crystal malt
- 2-1/2 oz Cascade hops (boiling)
- 1 oz Fuggles hops (flavor)
- 1/2 oz Fuggles (aroma)
- Edme dry ale yeast (forgot to start the Wyeast English Ale)
I did the usual procedure of bringing 2-gal of water to a
high-but-not-boiling temperature (I have no thermometer), and steeped the
crushed crystal malt for 30 min, then strained out. I then upped the heat
to a boil, added the DME and stirred to dissolve. Then, I added the
boiling hops. Boiled 1 hour uncovered. I added the flavor hops, boiled 10
min, covered, then added aroma hops, boiled 2 min, removed from heat. I
skimmed out the hops, ran the hot wort through my chiller into my primary,
and diluted to 5 gal. Then, I pitched the hydrated Edme yeast.
I racked to a secondary after seven days, and gave it a 2-week secondary
I primed with 3/4 cup of M&F light DME and bottled.