pearl city pale ale
Source: D K ATKINS
Recipe added: 03/04/97
this is a very simple recipe that produces excellent results.
The first sip produces a good hop bite that mellows to a
wholesome malt flavor. This ale is ready to drink in as
little as 10 days after bottling. carbonation is full and
body is medium with a picture perfect head.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: n/a
Finishing Gravity: n/a
Time in Boil: 60 minutes
Primary Fermentation: 8 to 10 days at 70 75 degrees
Secondary Fermentation: n/a
Additional Fermentation: n/a
- 1/2 lb munich malt
- 1/2 lb crystal malt 10 deg
- 6 lbs light dry extract
- 2 1/2 oz liberty or hallertauer hops
- 2 packs m&f dry ale yeast
- 3/4 cups corn sugar for priming
steep munich and crystal malt in 1 1/2 gallons of water for
25 minutes,slowly increasing heat to aprox 170 degrees.
Add dry extract and 1 1/2 oz of liberty or hallertauer hops
and boil for 30 minutes, then add 1/2 oz more of hops.
boil for an additional 20 minutes and add 1/2 oz more of
hops for final 10 minutes. remove wort from heat and cool,
add cooled wort to carboy and 3 gallons of clean water.
Rehydrate yeast and pitch. Ferment to completion, prime with
3/4 cup corn sugar, bottle and age for 2 weeks, enjoy!
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