Aj's Pale Ale

Title:
Aj's Pale Ale

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     5 lb Pale malt


     1 lb Crystal malt


     1 ts Gypsum


 3 1/2 lb Pale dry extract


 1 1/3 lb Light brown sugar


     1 oz Willamette hops (boil)


 1 1/2 oz Hallertauer hops


     1 ts Irish moss


     1 oz Clusters hops pellets


          Red Star ale yeast






 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  re- served for priming. 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 that standard priming techniques


 would be used, maybe  replacing corn sugar with 3/4 to 1 cup of malt


 extract. --- Ed. Notice that I screwed up the hops: Clusters are for


 bittering,  and Willamette (or Fuggles) for aromatic. Original Gravity:


 1.048 Final Gravity: 1.011 Primary Ferment: 23 days


 


 Recipe By     : Alex Jenkins


 


 From: Ladies Home Journal- August 1991


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip