Summer Pale Ale
pale ale, all-grain
Source: Jackie Brown (Brown@MSUKBS.BITNET)
Issue #134, 4/24/89
This ale is light in color, but full-bodied. If you want an amber color,
add a cup of caramel malt. I get a strong banana odor in most of my ales
(from the Edme I believe) which subsides after 2-3 weeks in the bottle.
If you don't have the capacity for 9 pounds of malt, you could
substitute some extract for the pale malt. Just thinking about this
makes me want to speed home and have a cool one.
- 8 pounds, 2-row pale malt
- 1 pound, Munich malt
- 1/2 cup, dextrin malt
- 1 teaspoon, gypsum
- 20 grams, Nugget leaf hops (14 alpha)
- 15 grams, Brambling leaf hops
- pinch, Irish moss
- 1 pack, Edme ale yeast
Use the standard temperature-controlled mash procedure described in
Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152
degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180
degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10
minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool
wort and pitch.