Too Sweet Clone
pale ale, extract
Source: John Herman (firstname.lastname@example.org),
HBD #1881, 11/11/95
I just got done tasting My concoction of
Bill Pemberton's Too Sweet Ale and let me
tell you, my batch came out perfect! This is the batch of beer I
brewed that had white spots at the top. Be aware of the judging, I
am not a judge, I just judged it based on my experiences of tasting
English Brown Ales.
- 3.3 lbs M&F Unhopped Amber Extract (boil 30 mins)
- 3.3 lbs M&F Unhopped Light Extract (boil 30 mins)
- .5 lbs Crystal Malt 60L
- 1 oz Northern Brewers Plugs (boil 30 mins)
- .5 oz Northern Brewers Plugs (boil 20 mins)
- .25 oz Cascade Pellets (boil 10 mins)
- .25 oz Cascade Pellets (boil 0 mins, let sit for 20 mins)
- M&F Dry Ale yeast
- 1/4 teaspoon Irish Moss (boil 10 mins)
Add Crystal malt to 1 1/2 galls of cold water and bring to a boil.
Remove Crystal malt, add extract and 1 oz of Northern Brewers Hops. Boil
for 30 mins adding 1/2 oz of Norther Brewers Hops at 20 mins, 1/4 oz of
Cascade Hops at 10 minutes, Irish Moss at 10 minutes, and 1/4 oz of
Cascade Hops at the end of the boil. Remove heat and let sit for 20
minutes. Strain into primary fermenter. Add 3 1/2 galls of cold water.
Cool using a submersion Wort Chiller to 70 degrees (f). Add yeast.
Ferment at room temperature. After one week in primary, transfer to
secondary fermenter and let sit at room temperature for one week.
Transfer to bottling bucket, add 1 pint of boiled water with 3/4 cup of
corn sugar for bottling. Bottle and wait.