pale ale, partial mash
Source: Chris Strickland (firstname.lastname@example.org),
HBD Issue #1967, 2/23/96
A couple of weeks batch I started making a batch of beer without taking
inventory first. Well, to make a long story short, the beer was pretty
good. Kinda smooth, without the stronger tastes I prefer, but a crowd
pleaser. Here's the recipe.
- 4.5 lbs Klages
- 1.25 lbs 60lv Crystal Malt
- 5.25 lbs Rice
- 1.5 lbs LME (all of my starter wort)
- 1 lb clover honey
- 2nd generation American Ale Yeast
- 1 Tbs Gypsum
- 1/2 tps Irish Moss
- 3 oz Saaz (Only had finishing hops)
I ground up the klages and rice in my grainmill.
Used Gypsum in my mash water.
Mashed according to standard procedures.
Boiled until hot break finished.
Added the 1.5 lbs of LME (would have rather used grain, but this is
Added 1oz Saaz (Why not, mild hop's taste).
Put Irish Moss in hot tap water.
Added 1oz Saaz
Added Irish Moss
Added 1 oz Saaz
Let cool in sink (with hops in wort) for about 45 minutes ~90F
Poured in carboy with 2nd generation American Ale yeast.
Fermented two weeks,
Racked, in new carboy
Let sit two weeks, then bottled with standard 3/4's cup corn sugar (boiled