Pale Ale

Source: Russell Sherry
Recipe added: 05/23/97
Email: fsrws2@aurora.alaska.edu

I recently tried Bass on tap at the Rhino in Missoula and I like mine better. Perhaps it's only the love of a father for his child, but unless it's cask conditioned there is no substitute for what comes out of the kitchen.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.015
Time in Boil: 90 min
Primary Fermentation: 5 days
Secondary Fermentation: 2 weeks
Additional Fermentation: bottle conditioned

Ingredients:

9 lbs. British Pale Malt
1/2 lbs. Crystal Malt 40L
1/4 oz. Northern Brewer 90min.
1 oz. Fuggles 90 min.
1/2 oz. Kent Goldings 10-5-1
5/8 - 3/4 cup Dextrin for priming

Procedure:

Single step infusion at 153 with 10 qts. Boiling infusion after 1 1/2 hours to 170. Sparge with 5 gallons for at least 1 1/2 hours. Fairbanks' winter cooling method used (it was up to 0 that fine day in March). Pitched with Wyeast British Ale yeast and fermented in mid 60's.

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