|Beer Style:||pale ale, American pale ale|
I recently purchased Terry Foster’s style-series book on Pale Ale. I was quite disappointed that the American Pale Ale category was essentially ignored in this fine treatise on British Pales. Thank goodness for Norm Pyle’s most recent article in
Mash: 1.5 qts per pound total water 90 min @ 152 F.
Boil 90 minutes. 1 week primary, 2-week secondary, one of which is for dry-hopping. Add gelatin finings 2 days before kegging.
par M. L. Pasteur, 1868 Mais quel est donc l’établissement où les laboratoires sont à …