Six Cooks Ale

Classification: pale ale, extract

Source: Jeffrey Blackman (blackman@hpihouz.cup.hp.com) Issue #528, 10/31/90

This is more hoppy than most of the Old Style/Schaefer persuasion seem to prefer. If you think it's too much, cut back.

Ingredients:

10 pounds, English pale malt (DME) extract
4 ounces, Cascade hops pellets (boil)
2 ounces, Hallertauer hops pellets (finish)
4 teaspoons, gypsum
2 packs, Edme ale yeast
1-1/2 cups, corn sugar (priming)

Procedure:

This recipe makes 10 gallons. Bring 3 gallons of water to a boil. Add 4 teaspoons of gypsum, four ounces of hops, and 10 pounds of the DME extract. Bring to boil. Boil 45 minutes. Add 2 ounces of Hallertauer hops in last 1 minute of boil. Strain wort into large vessel containing additional 7 gallons of water (we used a 55 gallon trash can). Allow wort to cool and siphon into 5-gallon carboys. Add yeast. Caveat Brewor: Trash cans are generally not food-grade plastic, digest wisdom calls for avoiding non-food-grade plastic. Brewer discretion is advised. -Ed.

Specifics:

O.G.: 1.030
F.G.: 1.007
Primary: 3 weeks