Pocono Mountain Pale Ale

Source: David Campbell
Recipe added: 04/01/99
Email: david.campbell@po-box.esu.edu

-A bold, spicy, dry ale with a ligering hop zip.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 12 days
Secondary Fermentation: Bottle condition 2 wks.

Ingredients:

-6 pounds English light extract
-8 ounces English crystal malt (40L)
-2 ounces Fuggles hops
-1 ounce Willamette hops
-Wyeast British Whitbread (#1098) or British Ale II (#1335)
-1 pk. Burton water salts
-1/2 tsp. Irish Moss
-3/4 cup corn sugar for priming

Procedure:

-Secure grains in muslin bag. Bring 2 gallons of water to 155 degrees, add grains, cover and steep for 30 minutes. Add extract, and return to heat. When boil is reached, add Fuggles hops. At 40 minutes, add 1/2 ounce Willamette hops. At 45 minutes, add Irish Moss. At 55 minutes, add remaining Willamette. Chill, pitch yeast and ferment for 12 days in primary. Prime, bottle and condition for 2 weeks before refrigeration.

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