Pale After Math Ale Beer Recipe
Category Pale Ale
Recipe Type Extract
Fermentables
6.6 lbs American classic light extract
1 lbs crystal malt
2 lbs British pale malt
Hops
3 oz Fuggles leaf hops
1 oz Cascade leaf hops
Other
2 tsp gypsum
.5 tsp Irish moss
Yeast 1 pack MEV high-temperature British ale yeast
Procedure Mash grains at 155 degrees. Sparge with 170 degrees water. Boil, adding extract and boiling hops; the hops were added in stages, 1 ounce at 50 minutes, 1 ounce at 30 minutes, and 1 ounceat 20 minutes. The Cascade hops were sprinkled in over the last 10minutes of the boil.
Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
7-8 lbs English 2-row malt
1/2-1 lbs crystal malt
Hops
3 oz Fuggles hops (boil)
.75 oz Hallertauer hops (finish)
Yeast ale yeast
Procedure You'll get good yield and lots of flavor from English malt and a 1-stage 150 degree mash. In the boil, I added the finishing hops in increments: 1/4 ounce in last 30 minutes, 1/4 ounce in last 15 minutes, and 1/4 ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any boiling hops will do, I usually mix Northern Brewer with Fuggles or Goldings (just make sure you get .12-.15 alpha) Conversion will probably only take 60 minutes rather than 90. Depending on when you stop the mash your gravity may vary as high as 1.050. That's a lot of body!
Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
5 lbs pale malt
1 lbs crystal malt
3.5 lbs pale dry extract
1-1/3 lbs light brown sugar
Hops
1 oz Willamette hops (boil)
1.5 oz Hallertauer hops
1 oz Clusters hops pellets
Other
1 tsp gypsum
1 tsp Irish moss
Yeast Red Star ale yeast
Procedure 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). Maintain temperature at 140-155 degrees for 2 hours. Sparge. To wort, add extract and brown sugar. Boil with Willamette hops. After 15 minutes add Hallertauer and Irish moss. Dry hop with clusters and steep. When cool, add wort to carboy and pitch yeast.
The posted recipe called for 4 pounds of dry extract with 2 cups reserved for priming. This seemed excessive and a good way to get exploding bottles, so we reduced the amount of extract to 3-1/2 pounds and assumed that standard priming techniques would be used, maybe replacing corn sugar with 3/4 to 1 cup of malt extract.
Pale Ale
Category Pale Ale
Recipe Type All Grain
Fermentables
9.5 lbs. Klages 2-row
1.5 lbs. Crystal 40L
1 lb. Cara-Pils
1 lb. Red wheat malt
2 TBS Dextrin powder in boil
Hops
1.5 oz. Northern Brewers - 60 min.
.5 oz. Cascade - 60 min.
.5 oz. Northern Brewers - 30 min.
.25 oz. Cascade - 15 min.
.75 oz. Cascade - dry hop in primary
Other
2 tsp gypsum in mash water
1 Tsp. Irish Moss in boil
.5 oz. Crushed coriander in boil (yeah, yeah)
Yeast Wyeast 1056 Chico Ale yeast
Procedure 1.4 qts./lb. mash water
Protein rest @ 125 deg. - 30 min.
Conversion @ 155 deg. - 60 min.
Mash-out 170 deg.
5.5 gal. sparge water, pH 5.5 w/citric acid
Ferment w/Wyeast 1056 Chico Ale yeast - 68 - 70 deg.
5 days primary, 12 days secondary, 10 days bottle before drinking.
Pale Maple Ale
Category Spiced Beers
Recipe Type Extract
Fermentables
5 lbs amber malt extract syrup
.5 lbs Scottish crystal malt (80L)
.5 lbs wheat malt (dry extract)
1 quart Maple Syrup (Dark
Hops
1 oz Goldings hops (5.2%) 60 minute boil
.5 oz English Goldings
.5 oz English Goldings
Other
6 gallons brewing water
.5 tsp Irish Moss
2 tsp Gypsum
Yeast Wyeast #1028 London Ale yeast
Procedure 1. Prepared yeast starter.
2. Steep cracked crystal malt in 2 quarts 150 F water for 30 min.(I put the pot in the 150 F preheated oven) Sparged the grain into the boiling pot with another 2 quarts of 170 water. Add enough water to bring volume in pot to 5 gallons. Bring to boil.
3. Add Malt Extract syrup, wheat malt, gypsum, and 1 ounce of hops. Boil for 30 minutes. After 30 minutes of boil, add Maple syrup and 1/2 ounce of hops. Boiled another 20 minutes.
5. At 50 minute mark of boil, add 2 teaspoons of Irish Moss and the last 1/2 ounce of hops. Boil another 10 minutes (covered), turned of flame, and allow it to steep for 5 minutes.
6. Chill, strain, and rack to primary. Pitch.
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