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| Beer Style: |
pale ale |
| Recipe Type: |
extract |
Description:
This is a 7-gallon recipe that was divided into 7 1-gallon fermenters for the purpose of testing different yeasts. Fermentation was carried out at 75-85 degrees. Best results were obtained with Edme ale yeast which was well-rounded and slightly sweet. Some diacetyl, but nice balance. Whitbread ale yeast was lighter and crisper, but had a poorer head and some esters. CWE ale yeast was very dry but had a good head and no esters---fermentation was frighteningly fast. |
Ingredients:
- 6.6 pounds, M&F light unhopped malt extract
- 3/4 pounds, M&F light unhopped spray
- 3/4 pound, crystal malt
- 1 teaspoon, gypsum
- 2 ounces, clusters hops (boil)
- 1/2 ounce, cascades hops (finish)
- ale yeast
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Procedure:
This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil. |
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Submitted by:
Jeff Casey |
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