Dry Ale

Classification: pale ale, extract

Source: Martin Lodahl (pacbell!pbmoss!mal@hplabs.HP.COM) Issue #203, 7/18/89

This beer had an unpleasant "dry" feeling to it and left me thirsty. Possibly my sparging procedure could be at fault with too much hot water being passed over the grains. It is also possible that the yeast was too attenuative or that the fermentation temperatures were too high (ambient temperature fluctuated between 70 and 90 degrees).

Ingredients:

3 pounds, light Scottish malt extract
3 pounds, 2-row pale malt
9 AAU, Kent Goldings hops
Edme ale yeast
1 teaspoon, gelatin
1 ounce, PolyClar-AT
1 cup, corn sugar (priming)

Procedure:

This beer was made using the small-scale mash procedure described by Miller in The Complete Handbook of Home Brewing.