Source: Jeffrey Pitcher
Recipe added: 10/23/97
I encourage you to try this recipe. I have perfected it over many batch to achieve a very balanced ale with good hop bitterness, flavor, and aroma. Your target should be 40 - 45 IBU's. It is excellent after 30 days in the bottle and improves with age. If you try this recipe, please let me know what you think of the results. Cheers.
Recipe type: Extract
Batch Size: 5 gal.
Starting Gravity: 1.056
Finishing Gravity: 1.012
Time in Boil: 60 min.
Primary Fermentation: 8 days in plastic
Secondary Fermentation: 2 weeks in glass with 1.5 oz E Kent Golding as dry hop
- 8 lbs pale malt extract (Alexanders or Mountmellick good)
- 1 lb crystal malt approx 54L
- 4 oz malto dextrine
- 1 Tbs Irish moss
- 2 oz Fuggles pellets 4.3% AA - 60 min.
- 1oz East Kent Golding pellets 5.4 % AA - 10 min.
- 1 oz East Kent Golding pellets 5.4% AA - 2 min.
- 1.5 oz East Kent Golding pellets - Dry hop in secondary fermenter
- Wyeast 1056 American Ale
- 3/4 cup corn suger as primer
Bring 3 gallons water to boil. Drop temperature to 160 F and then steep crystal malt 30 minutes. Remove grain. Add malt estract and bring to a boil. Add 2 oz fuggles and boil 60 minutes. Add Irish moss 15 minutes before end of the boil. Add 1 oz E Kent Golding 10 minutes before end of the boil. Add 1 ox E Kent Golding 2 minutes before end of the boil. Strain into 2.5 gal cold water in fermenter bucket. Cool to approx 70 F and pitch yeast. Rack to secondary fermenter with addition of 1.5 oz dry hop. Bottle when fermentation complete and dry hop has percipitated to bottom of fermenter (gentle swirling helps hops to fall).
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