pearl city pale ale

Source: D K ATKINS
Recipe added: 03/04/97
Email: n/a
URL: n/a

this is a very simple recipe that produces excellent results. The first sip produces a good hop bite that mellows to a wholesome malt flavor. This ale is ready to drink in as little as 10 days after bottling. carbonation is full and body is medium with a picture perfect head.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: n/a
Finishing Gravity: n/a
Time in Boil: 60 minutes
Primary Fermentation: 8 to 10 days at 70 75 degrees
Secondary Fermentation: n/a
Additional Fermentation: n/a

Ingredients:

1/2 lb munich malt
1/2 lb crystal malt 10 deg
6 lbs light dry extract
2 1/2 oz liberty or hallertauer hops
2 packs m&f dry ale yeast
3/4 cups corn sugar for priming

Procedure:

steep munich and crystal malt in 1 1/2 gallons of water for 25 minutes,slowly increasing heat to aprox 170 degrees. Add dry extract and 1 1/2 oz of liberty or hallertauer hops and boil for 30 minutes, then add 1/2 oz more of hops. boil for an additional 20 minutes and add 1/2 oz more of hops for final 10 minutes. remove wort from heat and cool, add cooled wort to carboy and 3 gallons of clean water. Rehydrate yeast and pitch. Ferment to completion, prime with 3/4 cup corn sugar, bottle and age for 2 weeks, enjoy!

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