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Extra-Malty Pale Ale (All Grain)
admin
10-12-2004
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| Ingredients (for 5 Gal.):
7.0 lbs Pale Ale Malt
8 oz English Pale (CaraStan) or 40 degree Crystal
7 oz DeWolfe-Cosyns Aromatic malt
3 oz Biscuit Malt
1.5 oz Toasted Barley (Breiss sells as "Special Roast")
2 oz CaraPils
2 oz CaraVienne
8 oz Flaked Barley
1/2 cup Clover Honey
1/2 cup Dark Brown Sugar
4.5 oz East Kent Goldings Hops
1 starter Culture made from 1 pint wort and Wyeast London ESB ale
yeast
Water additives:
3 tsp Calcium Carbonate
2 tsp Calcium Sulphate
1 tsp Magnesium Sulphate
Use typical step infusion mash. Sparge with 14 quarts of 165 degree F
water (pH about 6). Add honey and brown sugar at start of boil. 1 oz
EKG at 50 min. from end, 2 oz at 15 min. from end and 1.5 oz at 2
min. from end of boil. Ferment at 68 degrees for 4 or 5 days. Rack
out and prime with 1/3 cup of Dextrose, 1/3 cup of honey, & 1/3 cup
of Brown sugar.
Let age in bottles for 3 weeks and serve "lightly" cooled (50-55
degrees).
This is the best ale I've made (out of 11 batches of all grain) - I
usually make lagers because I'm a malt junky and have been unable to
get real maltiness in an ale. This recipe delivers though!
Technical Info:
Color: 11L to 12L
IBU: 40
OG: 1.052
FG: 1.016
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