Venorsborg Pale Ale

Source: Tom Paschal
Recipe added: 01/14/01
Email: Tpaschalfamily@aol.com

This one is a very floral & fruity stab at Sierra Nevada. There is a bit more malt nose from this one and the Cascade hops really bring it home. You will probably find that it takes 2-3 weeks to get good carbonation. The head is just wonderful due to the dextrin, which also adds more body than the original. Please enjoy.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gal.
Starting Gravity: 1.052
Finishing Gravity: 1.016
Time in Boil: 1 hr.
Primary Fermentation: 4 days @ 72 F.
Secondary Fermentation: 7 days @ 72 F.
Additional Fermentation: None

Ingredients:

5 lbs. extra light DME
3 lb. pale 2 row malt
1/2 lb. 60L crystal
1/2 lb. dextrin
2 oz. Perle (shoot for 7-8% AAU)(whole or turds)
2 oz. Cascade (whole)
California Common liquid yeast (your favorite) - or -
American pale (again your favorite)
3/4 C. corn sugar for prime

Procedure:

If using a smack pak, do your thing a few days before. I used White Labs for convenience, also I'm sold on their results. Use dry if you must. Start by step mashing the 2 row, 60L and dextrin. This should take an hour or better. Sparge after conversion. If you have a pot large enough make yourself a full boil. A partial boil will only darken the color and I'm telling you, you won't believe how pretty this brew is. Add 1-1/2 oz. of the Perle for bittering at begining of boil. Proceed for 45 minutes and add 1/2 oz. Perle. At this point you may add some moss if you want but I found no need. 14 more minutes and add 1 oz. Cascade. Remove from heat when timed. Swirl to settle hot break and let rest for a few minutes. I highly recommend the use of a wort chiller with this one (as with all of 'em). A good chiller can have your wort ready in 5-7 minutes with a fantastic cold break. If you don't have one try it. Pitch yeast about 70-72 F. and try to stabilize there. After primary has been completed transfer to secondary and dry hop with balance of Cascade. Let sit at same temp for at lease a week. I recommend bottle conditioning but I'm sure a keg would be great too.

Back to previous Table of Contents