Bob's Sandia Pale Ale
pale ale, extract
Source: Robert Christner (firstname.lastname@example.org),
This is a recipe that appeals to just about everyone who has tried it.
This brew has a fine gold color with a thick creamy white head.
This yeast will produce a fine smooth flavor which combines well
with the hops to make a brew you make again and again this recipe is great
for trying out different hop strategies.
- 6 lbs light dry malt extract
- 1 lb carapils malt
- 1/4 cup malto dextrine
- 1 oz northern brewers pellets (boil)
- 2 oz cascade plugs (aroma and dry hop)
- Wyeast (1968) london esb see note below
- 2/3 cup dextrose and small amount of any brewers yeast for prime and bottle
Start wyeast in usual fashion (at least 24 hrs prior). Steep grains at 158F for 15min in 1 gallon water, sparge
with 1 gallon ~170F. Start boil with this original 2 gallons add DME, malto
dextrine, and northern brewers pellets, boil 45 min, add 1/2 oz cascade, boil
10 more minutes then
add another 1/2 oz cascade and turn off heat.
sit 5 minutes, cool and add to ~3.5 gallons for a total volume 5 - 5.5 gallons.
Pitch yeast (should be ~ 1 liter of starter).
Note this yeast (wyeast 1968) activity is low and very little
carbon dioxide is given off. This yeast is very flocculant and it will leave
bottled beer flat, so just add a small amount of any other yeast with the dextrose
at bottling to get good carbonation, however it produces a very smooth character
to the brew that makes it worth using.
Primary fermentation is complete in 4 days.
Rack to secondary and add 1/2 cascade (dry hop).
Bottle after ~ 7 days in secondary using 2/3 cup dextrose, and
being careful to add additional yeast a 1/4 tsp of any dry yeast is plenty.
- OG: 1048
- FG: 1008
- Primary ferment: 4 days
- Secondary: 7 days