Beer Style: American Pale Ale (10A)
Recipe Type: extract
Yield: 5 US gallons
I just got done tasting My concoction of Bill Pemberton's Too Sweet Ale and let me tell you, my batch came out perfect! This is the batch of beer I brewed that had white spots at the top. Be aware of the judging, I am not a judge, I just judged it based on my experiences of tasting English Brown Ales.
Add Crystal malt to 1 1/2 galls of cold water and bring to a boil. Remove Crystal malt, add extract and 1 oz of Northern Brewers Hops. Boil for 30 mins adding 1/2 oz of Norther Brewers Hops at 20 mins, 1/4 oz of Cascade Hops at 10 minutes, Irish Moss at 10 minutes, and 1/4 oz of Cascade Hops at the end of the boil. Remove heat and let sit for 20 minutes. Strain into primary fermenter. Add 3 1/2 galls of cold water. Cool using a submersion Wort Chiller to 70 degrees (f). Add yeast. Ferment at room temperature. After one week in primary, transfer to secondary fermenter and let sit at room temperature for one week. Transfer to bottling bucket, add 1 pint of boiled water with 3/4 cup of corn sugar for bottling. Bottle and wait.
Source: John Herman