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English Pale Ale
admin
10-12-2004
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| Ingredients:
1 # 10L Crystal malt
6 # Briess amber malt extract
2 # pale dry malt extract
1 1/2 oz. Fuggle hops (60 minutes)
1 oz. Fuggle hops (5 minutes)
1 pkg Wyeast Irish Ale yeast (1084)
Procedure:
Steep grains while bringing water to a boil. Remove grains at boil.
Add extract and boiling hops and boil for 60 minutes. Add finishing
hops for last 5 minutes of boil. Cool and rack to primary fermenter.
Pitch yeast when cooled below 80 degrees F.
Primary Fermentation: 14 days at 70 degrees F in glass
Add 3/4 cup corn sugar at bottling if bottling
Age: about 6-8 weeks
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