Beer Style: American Pale Ale (10A)
Recipe Type: extract
Yield: 5 US gallons
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.
This is a 7-gallon recipe. Steep crystal malt while bringing water to a boil. Remove crystal malt and add extract. Boil.
Source: Jeff Casey