Pattarini Blue Ribbon Ale

Source: Tim Neall
Recipe added: 04/06/99
Email: ktneall@aol.com

This beer is named for my brother in law, who brews with me occassionally. Initially, I was going to make a light ale for the summer, but a series of accidents/misfortunes yielded the wrong can of extract. The beer is a golden color with a dense white head (heading agent) and a nice level of carbonation. It is very light bodied and has a pleasant vinuous quality, either from the yeast or from the wheat or both. Bitterness is higher than a normal light beer. I found it to be a little like Sam Adams Spring Beer. It should be a good summertime drinking brew.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.043
Finishing Gravity: 1.010
Time in Boil: 60 minutes
Primary Fermentation: 23 days

Ingredients:

4 lbs. Alexanders Pale Wheat Malt
2 lbs. Rice Solids
1 oz. Cluster Pellets (7.4% in bag)
Danstar Nottingham Yeast

Procedure:

Brought 6 gallons water to a boil. Added extracts. After hot break, added hops. Boiled for 60 minutes. Chilled and transferred to carboy. Aerated 40 minutes. Pitched rehydrated yeast. Pitched Cuvee Wine yeast when Danstar failed to start. Fermented to completion. Bottled 3-30-99 with 1 C. corn sugar and heading agent.

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