The Drive Pale Ale

Classification: pale ale, extract

Source: Dave Baer (dsbaer@Sun.COM) Issue #73, 2/13/89

This is a pale ale recipe I used for my class. I used M&F pale extract and grains were for demonstration more than flavor. I suggest doubling grain quantities if you want to get something out of them.

Ingredients: (for 10 gallons)

6.6 pounds, light, unhopped malt extract
5 pounds, light dry malt extract
2 cups, corn sugar
3/4 cup, medium crystal malt
1/4 cup, black patent malt
3-3/4 ounce, Cascade hops pellets (4.4 alpha)
1-1/5 ounce, Willamette hops pellets (4.0 alpha)
Whitbread ale yeast

Procedure:

This is a 10-gallon recipe; cut ingredients in half for 5 gallons. Steep grains in a mesh bag until water reaches boiling. Remove grains. Follow standard extract brewing process, adding extract and Cascade hops. I boiled the wort in an 8-gallon pot and added 4 gallons of cold water. Pitch yeast at about 80 degrees. I fermented this in a 20-gallon open container for 4 days, then racked to glass carboys for 24 days.

Specifics:

O.G.: 1.047
F.G.: 1.010
Primary ferment: 4 days
Secondary ferment: 24 days