pale ale, extract
Source: Todd Enders (enders@plains.NoDak.edu)
Issue #706, 8/21/91
Ferment as cool as you can muster, to keep the esters down. If you can,
rack the wort off the trub before the fermentation really gets started
(i.e. let it settle out for 4-6 hours, then rack, but pitch the yeast
*first* to avoid nasty suprises). Use an ale yeast that is clean (i.e.
produces few esters). Reportedly, Wyeast #1056 (American Ale) is
supposed to be the best yeast in this regard. You can also culture this
strain (or one with a *very* similar flavour profile) from Sierra Nevada
ales. Boil the full volume of your wort. The more dilute wort gives
better hop utilization, and helps avoid carmelization of the wort.
After bottling or kegging and subsequent carbonation, let the brew lager
in the refrigerator for 4-6 weeks.
- 4 pounds, Alexanders light unhopped malt extract
- 1-1/2 pounds, Light dried malt extract (DME)
- 5 AAU's of your favourite bittering hops (e.g., 1/2 ounce. of
10% alpha chinook)
- 1-1/2 ounces, Hallertauer or Tetnanger hops for finishing
- Ale yeast (Wyeast American Ale #1056, aka Sierra Nevada
Dissolve the extracts in 5 gallons of brewing water. Bring to boil.
After 15 minutes, add bittering hops. Boil 60 minutes total. Turn off
heat and add finishing hops. Cool as rapidly as possible to 60-70F. Rack
to fermenter, fill to 5 gallons, pitch yeast, relax, etc.