Overhopped Evergreen Ale
Source: Mark Henry
Recipe added: 11/06/99
This American Pale Ale won 1st Place in the 1997 Washington State Cascadia Cup Homebrewing Competition.
Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.055
Finishing Gravity: 1.014
Time in Boil: 45 minutes
Primary Fermentation: 4 days @ 68'F
Secondary Fermentation: 10 days @ 68'F
Additional Fermentation: 1 week @ 35'F
- 6.6 lbs. Coopers Light malt extract
- 1 lb. Light dry malt extract
- ½ lb. Caravienne malt (or Light Crystal Malt)
- ¼ lb. Caramunich malt (or Dark Crystal Malt)
- 1 ½ tsp. Burton Salts (beginning of boil)
- 1 oz Columbus whole leaf hops (45 min)
- 1 tsp. Irish Moss (15 min)
- 2 oz Cascade whole leaf hops (15 min)
- 1 oz Columbus whole leaf hops (2 min)
- White Labs California Ale Yeast
- 1 cup light dry malt (priming)
1) Preboil your brewing water for 5-10 minutes to precipitate out any chlorine. Mix in burton salts. Remove water from heat.
2) Put Caravienne and Caramunich malt into steeping bag, and steep in water for 15-20 minutes, stir occasionally, then remove.
3) Mix in Coopers light malt extract and dry malt extract, reapply heat and gently bring to boil.
4) After initial foaming add Columbus hops. After 30 min. add Cascade hops and irish moss. With 2 min. remaining in boil add last addition of Columbus hops.
5) Cool contents of pot to 70-80’F (cool to the touch), put into fermenter, top up with additional water if necessary to make 5 gallons.
6) Add yeast.
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