Pale Ale

Classification: pale ale, all-grain

Source: Rob Bradley (bradley@dehn.math.nwu.edu) Issue #504, 9/26/90

This is a simple all-grain recipe for a good pale ale that lets the beginner concentrate on the mashing process. Hallertauer may not be traditional for ales, but neither is a modern piano for sonatas. But I think Beethoven himself would have used one if he had one.

Ingredients:

7-8 pounds, English 2-row malt
1/2-1 pound, crystal malt
3 ounces, Fuggles hops (boil)
3/4 ounce, Hallertauer hops (finish)
ale yeast

Procedure:

You'll get good yield and lots of flavor from English malt and a 1-stage 150 degree mash. In the boil, I added the finishing hops in increments: 1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4 ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any boiling hops will do, I usually mix Northern Brewer with Fuggles or Goldings (just make sure you get .12-.15 alpha) Conversion will probably only take 60 minutes rather than 90. Depending on when you stop the mash your gravity may vary as high as 1.050. That's a lot of body!

Specifics:

O.G.: up to 1.050
F.G.: up to 1.020