Pale Ale

Classification: pale ale, all-grain

Source: Roy Rudebusch (roy.rudebusch@travel.com), HBD Issue #1087, 3/1/93

Ingredients: (for 11 gallons)

14# U.S. 2-row
4# Munich, Ireks
4# CaraVienne
2# Aromatic
30 HBUs Centennial
1 1/2 oz Centennial loose hops (boiled 5 min.)
Wyeast #1028

Procedure:

Hop nose is achieved by boiling pellet hops for two min. and loose hops for 5 min.

Dry-hopping seems to contribute mostly to palate flavor.

The best way to achieve maximum hop nose would be to utilize a "hop cage". Run hot wort through these hops on the way to a counterflow chiller. This would be "distillation" of the volatile hop compounds.

Chilled with immersion chiller.

I have also discovered that filtering tends to *improve* the hop flavor and hop nose of a beer. The beer flavors are cleaned up thus allowing the hop goodness to shine through.

Specifics:

O.G.: 1.060