pale ale, all-grain, Double Diamond
Source: Brian Glendenning (bglenden@NRAO.EDU)
Issue #581, 2/14/91
My notes say that it was close in flavour but a bit light in both colour
and body compared to the real thing.
- 9 pounds, Pale ale malt
- 1 pound, crystal malt
- 3/4 pound, Brown sugar
- 1/2 pound, malto-dextrins ( or 3/4# cara pils)
- 2 ounces, Williamette (60m)
- 1/2 ounce, Williamette Whitbred dry yeast
This is an infusion mash at 156 degrees. Sparge, and add brown sugar,
and malto-dextrins. Bring to boil and add 2 ounces Williamette hops.
After 60 minutes, turn off heat and steep 1/2 ounce Williamette hops for