pale ale, extract
Source: Andy Wilcox (firstname.lastname@example.org)
Issue #415, 5/9/90
Water was filtered with a simple activated carbon system. This seems to
make a big difference. Amateur judge commented, "Beautiful color. A bit
under carbonated. Great hop nose and finishes very clean. Good balance
with malt and hops, but lighten up on finishing hops a bit and it's
perfect. Very marketable."
- 1 can, Alexanders Sun Country pale malt extract
- 3.3 pounds, Northwestern Amber malt extract
- 1/2 pound, dark crystal malt
- 3 ounces, CFJ-90 Fresh hops
- 1/4 teaspoon, Irish moss
- ale yeast
Start grains in brewpot with cool water. Remove when boil commences. Add
malt extract and 1-1/2 ounce of hops. Boil 1 hour. Strain out boiling
hops and add 1/2 ounce more hops and Irish moss. Boil 5 minutes. Remove
from heat and add another 1/2 ounce of hops. Steep 10 minutes and cool.
Strain wort into primary fermenter with cold water to make 5 gallons.
Add final 1/2 ounce of hops.