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Recipe Name: Aj's Pale Ale Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 54

Ingredients:
5 Pound(s) Pale malt
1 Pound(s) Crystal malt
1 Teaspoon(s) Gypsum
3 1/2 Pound(s) Pale dry extract
1 1/3 Pound(s) Light Brown Sugar
1 Ounce(s) Willamette hops, boil
1 1/2 Ounce(s) Hallertauer hops
1 Teaspoon(s) Irish moss
1 Ounce(s) Clusters hops pellets
Red Star ale yeast
Directions:
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


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