Aj's Pale Ale Recipe

1. 1

   Mash pale malt, crystal malt, and gypsum in 2-3/4 gallons of 170 degree water; this should give initial heat of 155 degrees (pH 5.0).

2. 2

   Maintain temperature at 140-155 degrees for 2 hrs.

3. 3

   Sparge.

4. 4

   To wort, add in extract and brown sugar.

5. 5

   Boil with Willamette hops.

6. 6

   After 15 min add in Hallertauer and Irish moss.

7. 7

   Dry hop with clusters and steep.

8. 8

   When cold, add in wort to carboy and pitch yeast.

9. 9

   The posted recipe called for 4 pounds of dry extract with 2 c. re- served for priming.

10. 10

    This seemed excessive and a good way to get explod- ing bottles, so we reduced the amount of extract to 3-1/2 pounds and assumed which standard priming techniques would be used, maybe replacing corn sugar with 3/4 to 1 c. of malt extract.

11. 11

    - Ed.

12. 12

    Notice which I screwed up the hops: Clusters are for bittering, and Willamette (or possibly Fuggles) for aromatic.

13. 13

    Original Gravity:1.048

14. 14

    Final Gravity: 1.011 Primary Ferment: 23 days

* Per serving · 4 servings · Values may vary.

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