Rb's pale ale

54 Servings

Ingredients

Quantity Ingredient
7½ pounds English 2-row malt
¾ pounds Crystal malt
3 ounces Fuggles hops (boil)
¾ ounce Hallertauer hops (finish)
Ale yeast

Directions

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: ¼ ounce in last 30 minutes, ¼ ounce in last 15 minutes, and ¼ 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 pro- bably 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! This is a simple all-grain recipe for a good pale ale that lets the beginner concentrate on the mashing process. Hallertauer may not be traditional for ales, but neither is a modern piano for sonatas. But I think Beethoven himself would have used one if he had one. Original Gravity: up to 1.050 Final Gravity: up to 1.020 Recipe By : Rob Bradley

From: Sykes.Kaye@... (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100 File

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