Pale After Math Ale

Classification: pale ale, extract

Source: Ken van Wyk (ken@oldale.pgh.pa.us) Issue #418, 5/16/90

Ingredients:

6.6 pounds, American classic light extract
1 pound, crystal malt
2 pounds, British pale malt
3 ounces, Fuggles leaf hops
1 ounce, Cascade leaf hops
2 teaspoons, gypsum
1/2 teaspoon, Irish moss
1 pack, MEV high-temperature British ale yeast

Procedure:

Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding extract and boiling hops; the hops were added in stages, 1 ounce at 50 minutes, 1 ounce at 30 minutes, and 1 ounceat 20 minutes. The Cascade hops were sprinkled in over the last 10minutes of the boil.

Specifics:

O.G.: 1.054
F.G.: 1.018