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Broken Bow Pale Ale
admin
10-12-2004
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| Ingredients:
6 lbs m&f dried light malt extract
1 lb 40l crystal malt
1/2 lb toasted malted barley
1 tsp gypsum
2 oz cascade hop pellets bittering (10-12 hbu)60min
1 tsp irish moss 15 min
1 oz cascade hop pellets finishing/aroma 2 min
1 pkg edme ale yeast
1 oz cascade whole leaf hops dry in secondary
1/2 lb sanitized oak chips dry in secondary
3/4 - 1 cup corn sugar for priming
Directions:
crush grains and steep at 160f for 30 mins
remove grains, add gypsum and bring to a boil
add the malt extract and return to a boil
add the bittering hops and boil for 45 mins
add the irish moss and boil for 13 minutes more
add the finishing hops and boil for 2 minutes more
remove hops and cool wort to 130f
combine with cold water in fermenter to make 5 gal
pitch the rehydrated yeast at 70-80f
ferment for 6-8 days in the primary
rack into the secondary and add dry hops & oak chips
condition in secondary for 7-14 days
bottle & condition for another 7-14 days
2-3 more weeks of conditioning will improve flavor
Notes: assertive hop bitterness, especially with less than 2 weeks in
the bottle. chill haze is present at cold temps. all grains and hops
were boiled in muslin bags.
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