Bob's Tender Pale Ale
Source: Bob Waddell
Recipe added: 07/23/99
There are a number of mini brewery/restaurants popping up all over the place. Once in a while they really hit a winner! This was an attempt to imitate their pale ale. I came real, real close...WOW! I think the sucess of this and other brews is in the temperature of fermentation. I kept some bags of ice around to keep it at a constant 68 - 72 degrees frht. The brew is quite hoppy...bet you can't have just one!
Recipe type: Extract
Batch Size: 6 gals
Starting Gravity: 1048
Finishing Gravity: 1008
Time in Boil: 65 min
Primary Fermentation: 4 days
Secondary Fermentation: between 3 & 5 days
- 3.3 lb can of Cooper's lager extract (hopped)
- 1 lb light dry extract
- 1 lb amber dry extract
- 1 lb pilzen grain
- .5 lb munich light grain
- .5 lb aromatic (biscuit or pale ale substitute) grain
- 6 0z cascade leaf hops
- whitelabs east coast liquid yeast
- 1 tsp irish moss
Bring about 1.5 to 2 gallons H2O to a boil then reduce to a slow roll. Add extracts (syrup and dry malts), and grains. Add 2 oz. cascade leaf hops in a hop sock at the same time as grains. Also add Irish moss. 25 minutes before end add 2 oz. cascade for finishing. Prepare a bag of ice in the fermenter to cool. Place fermenter in ice chest or keep it cool to 70 deg farh. by whatever method you choose. Prepare and add yeast. After about 3 days of fermentation, rack over into secondary fermentation tank and add last 2 oz. cascade hops (dry hopping). Finish until gravity is stable. bottle or keg.
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