Beer Style: American Pale Ale (10A)
Recipe Type: extract
Yield: 5 US gallons
This is a version of CP's Righteous Real Ale from Roger at Defalco's in Ottawa. It is any easy recipe for anyone wanting to go beyond the beer produced from kits. Roger writes:
"Perhaps I could have pushed the finishing gravity lower with aeration and/or enzyme additives, but I like the residual sweetness as it is. The beer is a light amber colour, with excellent body, pleasing hoppiness, and low carbonation. These properties make it similar (except in colour) to an English Pale Ale. I like it but will probably experiment with more bitterness in the next batch. P.S. Don't serve this beer too cold. 55-60F is about right."
Bring cracked crystal malt just to the boil in approx. 2 litres of water. Strain this "tea" into your boiling pot, discarding the grains. Stir the dry malt into about 2 litres cold water to dissolve. Mix the dissolved malt, Cascade hops, and Burton water salts into the "crystal malt tea". Boil for 1 hour. In the last 15 minutes of the boil, add the Irish moss. In the last 5 minutes, add the Willamette hops. Transfer immediately (through a strainer) into your primary fermentor containing 2-3 gallons of cold water. Top up with cold water to 23L (5 gal) mark. Check the temperature and pitch yeast when ready (68-70F, 20-23C). Ferment at about 68F until the foam subsides, usually 3-4 days. Rack to a secondary fermentor. Check the gravity in about 1 week. When the readings are stable for 2-3 days, you are ready to bottle. Mix the 1 1/2 cups dry malt in 1 1/2 cups cold water. Bring to a boil, then stir into the beer as you rack it into another container just prior to bottling. Bottle and leave to condition at room temperature for 1-2 weeks, then store in a dark cool place for a few more weeks, or until it tastes right to you.
Source: John Grant