Class V Ale

Source: Mark Stenger
Recipe added: 07/08/98
Email: msteng@yahoo.com

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.084
Finishing Gravity: 1.020
Time in Boil: 1 1/4 hrs
Primary Fermentation: 2 weeks
Secondary Fermentation: 6 weeks
Additional Fermentation: 6 months in bottle

Ingredients:

1/2 lb dark crystal
1/2 lb carapils
1 tsp gypsum
13 lbs light extract syrup
1 oz Galena pellets
1 oz Chinook pellets
4 oz Cascade plugs or fresh hops
1/2 tsp Irish moss
American 1056 yeast w/starter
DME for priming

Procedure:

Steep grains w/1/2 tsp gypsum 30 min at 150 degrees Add extract, Galena, Chinook, 1 oz Cascade, and 1/2 tsp gypsum and boil 75 minutes. Last 15 minutes add 1 1/2 oz Cascade and Irish moss. Finish with 1 1/2 oz Cascade, turn off heat. Remove as many hops as possible with sanitized strainer, then strain into primary fermenter. Pitch yeast when cooled to 75 degrees. Ferment around 65 degrees, transfer to secondary when gravity drops to 1/3 of O.G. Leave in secondary at least a month. Bottle and store for six months in a cellar if possible (50 to 60 degrees storage temperature).

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