Winters Tavern Pale

Classification: pale ale, extract, cream ale

Source: Greg Winters (gsw@thebrewery.EBay.Sun.com) r.c.b., 6/25/92

Ingredients:

8 pounds, Alexanders pale malt extract
1/4 pound, Crystal 40L (light)
1/4 pound, Crystal 80L (medium)
1/2 ounce, Chinook (12%), 60 min. boil
1 ounce, Cascade (5.5%), 30 min. boil
1 to 1--1/2 ounce, Cascade - Dry-hopped
Wyeast #1056 American Ale Yeast
3/4 cup, corn sugar to prime

Procedure:

Let the initial primary fermentation go for a couple of days, I usually dump the wort into a plastic bucket filled with cold water and get just about the right temp as well as a great cold break. I let this sit for about an hour and rack to a 5 gallon carboy (to get rid of all the trub) and then pitch my starter and relax...

After primary rack (without splashing!) to a secondary and add dry-hops. You can either use a hop bag or just throw them in. I have not had any trouble siphoning off for bottling with that little orange plug they give you with the racking tube. Let this go 1-2 weeks at about 65-68 degrees. Bottle.

It should be drinkable after a week or two, but if you can hold out for 4-6 you will have a magnificent brew...

Use a yeast starter for best results!

Specifics:

O.G.: 1.045