Winters Tavern Pale
pale ale, extract, cream ale
Source: Greg Winters (gsw@thebrewery.EBay.Sun.com)
- 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
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
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!