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Nut Pale Ale
(like a Nut Brown without the brown)
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| GRAINS/MALT |
HOPS |
YEAST/EXTRAS |
7 lbs. Pale Extract
1/2 lb. Victory grain
1/2 lb. Belgian Cara Pils
1/2 lb. Crystal 60L
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1 oz. Cascade hops (boil)
1 oz. Cascade hops (finish)
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California Ale Yeast or Burton Ale yeast
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| INSTRUCTIONS: |
1. Steep grains in a large mesh bag in 2 gallons of water while heating to boiling. Control heat level to avoid burning your steeping bag and to allow a 25-30 minute steep. Remove grains and bring water to a boil.
2. Pour Pale Extract into water and stir to completely dissolve. If necessary, turn heat down to avoid scorching the extract as it is added.
3. Stir frequently while slowly bringing mixture back to boiling. When a slow simmering boil is reached, add 1 oz. Cascade hops and begin timing a 30 minute simmer.
4. Monitor the boil closely to avoid boil over. Stir gently, but frequently. Add Irish Moss in the last 15 minutes to aid clarification. If using a Wort Chiller coil place it in the kettle at this time to sterilize during the latter portion of the boil.
5. With 1 - 2 minutes remaining in the 30 minute total boil, add 1 oz. of Cascade hops.
6. Continue to monitor the boil until the end of the 30 minute simmer, then turn off the heat, cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Using the Wort Chiller as recommended will allow you to cool the beer in as little as 20 minutes and help protect your beer from contamination.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transfering the beer to secondary if two-stage fermentation is employed. Talk to us about your options if you are uncertain how or why to do this.
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| NOTES: |
| Irish Moss and Gelatin clarifier (optional but strongly recommended).
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