pale ale, all-grain
Source: Jack Schmidling, (firstname.lastname@example.org)
Issue #908, 6/23/92
As a born-again brewer, with a scientific bent and perhaps a wooden
tongue, I decided that the best way to learn brewing was to start with
the most basic recipe and process and find out just what basic beer,
i.e. Generic Ale should taste like. Once I had that firmly established,
I could then venture into other "flavor elements" using Generic Ale as a
If that recipe produces a "not tasty, thin, flavorless" beer on the
tongue of an expert, I certainly will not argue nor try to defend it
other than to say that, that is what one gets when one uses those
ingredients. That IS Generic Ale and it is my starting point for new
adventures. Everytime I try something new, I have some GA as a standard
to compare it with.
I might also add that I am glad that I am not expert enough to find it
boring and tasteless.
- 9 pounds, 2--row Harrington malt
- Edme ale yeast
- 1 ounce, Chinook hops
Use standard mashing procedure.
I always add 1/4 of the hops after the boil so a nominal attempt at
aroma is SOP.