Summer Pale Ale

Description:

This ale is light in color, but full-bodied. If you want an amber color, add a cup of caramel malt. I get a strong banana odor in most of my ales (from the Edme I believe) which subsides after 2-3 weeks in the bottle. If you don’t have the capacity for 9 pounds of malt, you could substitute some extract for the pale malt. Just thinking about this makes me want to speed home and have a cool one.

Ingredients:

• 8 pounds, 2-row pale malt
• 1 pound, Munich malt
• 1/2 cup, dextrin malt
• 1 teaspoon, gypsum
• 20 grams, Nugget leaf hops (14 alpha)
• 15 grams, Brambling leaf hops
• pinch, Irish moss
• 1 pack, Edme ale yeast

Procedure:

Use the standard temperature-controlled mash procedure described in Papazian. Use a 30 minute protein rest at 122 degrees, 20 minutes at 152 degrees, and 20 minutes at 158 degrees. Sparge with 4 gallons of 180 degree water. Boil 1 hour with Nugget hops. Add Irish moss in last 10 minutes. Remove from heat and steep Brambling hops for 15 minutes. Cool wort and pitch.