Carp Ale

Classification: pale ale, extract, Bass Ale

Source: Gary Mason (mason@habs11.enet.dec.com) Issue #529, 11/2/90

This is based on Russ Schehrer's Carp Ale from the 1986 Zymurgy special issue. The beer has a light hops flavor and could use some work on the mouth feel. It is also a bit cloudy.

Ingredients:

3 pounds, Munton & Fison light DME
3 pounds, M&F amber DME
1 pound, crystal malt
2.6 ounces, Fuggles hops (4.7% alpha= 12.22 AAU)
1 ounce, Kent Goldings hops (5.9% alpha = 5.9 AAU)
pinch, Irish moss
1 pack, Brewer's Choice #1098 (British ale yeast)

Procedure:

Break seal of yeast ahead of time and prepare a starter solution about 10 hours before brewing.

Bring 2 gallons water to boil with crushed crystal malt. Remove crystal when boil starts. Fill to 6 gallons and add DME. After boiling 10 minutes, add Fuggles. At 55 minutes, add a pinch of Irish moss. At 58 minutes, add Kent Goldings. Cool (I used an immersion chiller) to about 80 degrees. Pitch yeast and ferment for about a week. Rack to secondary for 5 days. Keg.

Specifics:

F.G.: 1.016
Primary: 7 days
Secondary: 4 days