Roger's Real Ale
pale ale, extract
Source: John Grant (as160@FreeNet.Carleton.CA
This is a version of CP's Righteous Real Ale from Roger at Defalco's in
Ottawa. It is any easy recipe for anyone wanting to go beyond the beer
produced from kits. Roger writes:
"Perhaps I could have pushed the finishing gravity lower with aeration
and/or enzyme additives, but I like the residual sweetness as it is. The
beer is a light amber colour, with excellent body, pleasing hoppiness,
and low carbonation. These properties make it similar (except in colour)
to an English Pale Ale. I like it but will probably experiment with more
bitterness in the next batch. P.S. Don't serve this beer too cold. 55-60F
is about right."
Ingredients: (for 5 imperial gallons, 23L)
- 3 kg Light Dry Malt (hold back 1-1/2 cups for priming)
- 2 1/2 cups Crystal malt
- 50g Cascade hop pellets (boiling)
- 17g Willamette hop pellets (finishing)
- 2 1/2 tsp Burton water salts
- 1 tsp Irish moss
- 2 pkgs Nottingham English Ale Yeast
Bring cracked crystal malt just to the boil in approx. 2 litres of water.
Strain this "tea" into your boiling pot, discarding the grains. Stir the
dry malt into about 2 litres cold water to dissolve. Mix the dissolved
malt, Cascade hops, and Burton water salts into the "crystal malt tea".
Boil for 1 hour. In the last 15 minutes of the boil, add the Irish moss. In
the last 5 minutes, add the Willamette hops. Transfer immediately (through
a strainer) into your primary fermentor containing 2-3 gallons of cold
water. Top up with cold water to 23L (5 gal) mark. Check the temperature
and pitch yeast when ready (68-70F, 20-23C). Ferment at about 68F until the
foam subsides, usually 3-4 days. Rack to a secondary fermentor. Check the
gravity in about 1 week. When the readings are stable for 2-3 days, you are
ready to bottle. Mix the 1 1/2 cups dry malt in 1 1/2 cups cold water.
Bring to a boil, then stir into the beer as you rack it into another
container just prior to bottling. Bottle and leave to condition at room
temperature for 1-2 weeks, then store in a dark cool place for a few more
weeks, or until it tastes right to you.