NORTONVILLE ENGLISH PALE

Source: John Hendrickson
Recipe added: 08/27/97
Email: hoosiera@ecis

Specifics

Recipe type: All Grain
Batch Size: 12 gal.
Starting Gravity: 1048
Finishing Gravity: ?
Time in Boil: 1 hour
Primary Fermentation: 7 days 68 F.
Secondary Fermentation: 14 days 45 F.

Ingredients:

17 lbs hughbaird 2 row
6ozchrystal 30
1 lb chrystal 60
2 ozchocolate malt
1.5 lb wheat
1.5 lb cara pils
25 gm chinook 13.5 alpha 60 min
50 gm kent goldings 6.8 alpha 30 min
85 gm willimette 5.4 alpha 15 min
4 gmIrish moss last 15 min Boil
2whites lab pitchable yeast 1 stage starter
1 ozkent goldings dry hopped two weeks

Procedure:

Mash - 27 qrts water strike 165 F. treat w. 1tbs gypsum target- 155 F. cover and rest 1 hr Sparge- 33 qrts 170 F. treated water 1 tbls gypsum Boil - 13 gal. total 1 hr following hop schedule Chill to 70 F. Oxygenate chilled wortPitch- 2 whites lab pitchable yeast from 1 stage starter Primary fermentation- 7 days 68 F. in cornilious keg Secondary fermentation 14 days with dryhops45 F. force carbonate at 35 F. or if bottling prime 1.5 c corn sugar

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