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| Pride of Burton English Pale Ale From Fred Waltman |   |
| Extracts and Grains |
| | 8 lbs English Pale Ale Malt
1 lb Light Caristan (17°L)
1 lb Flaked Barley |
| Hopping Schedule |
| | 1.2 oz UK Challanger (7.5%) @ 60 min
1.0 oz UK Bramling Cross (5.4%) @ 15 min
1.0 oz UK Bramling Cross (5.4%) @ 0 min |
| Yeast and Additives |
| | Wyeast 1098 British Ale |
| Brewing Specifics |
| | Mash all grains at 152°F. Starting Gravity 1.052
For extract version replace Pale Ale Malt and Flaked Barley with 6.6lbs pale malt syrup.
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|
| Coon Rapids Pale Ale From Thomas T. Veldhouse | |
| Extracts and Grains |
| | 11.5 pounds Maris Otter Pale Ale Malt
0.5 pounds Dark British Caramel Malt
|
| Hopping Schedule |
| | 1 oz 6.5% Alpha Perle (60 minutes)
1/2 oz 6.0% Alpha Cascade (45 minutes)
1/2 oz 6.0% Alpha Cascade (15 minutes)
1 oz 5.5% Alpha Cascade (dry hop) |
| Yeast and Additives |
| | White Labs California Ale Yeast
4 gallons RO water in mash
2 tsps gypsum in mash
1 tsp gypsum in 6 gallons sparge |
| Brewing Specifics |
| | Mash at 152F for 2 hours. Sparge with 170F water and collect 7.5 gallons. Boil for 90 minutes. O.G. 1.053 |
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| Big Wave Dave's Cascade Pale From Dave Frombach | |
| Extracts and Grains |
| | 6 lbs. Williams Maris Otter Extract
1 lb. Extra light dry malt extract
2 lbs. Grambinus pale malt
3/4 lbs. 40L crystal malt
1/4 lbs. flaked barley |
| Hopping Schedule |
| | 2 1/2 oz Cascade hops 60 min.
1 oz Cascade hops last 20 min.
2 1/2 oz Cascade hops last 5 min. |
| Yeast and Additives |
| | White Labs California Ale Yeast |
| Brewing Specifics |
| | Single step partial mash of the grains for 1 hour at 152 (3 quarts). Then sparge with 6 quarts at 168. Add this to approx. 3 gallons of water and the extracts and boil for 1 hour using the hop schedule. (Gypsum,Irish Moss, and Wort chilling as you normally would) |
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| Columbus Pale Ale From Carl Townsend and Fritz Nordby | |
| Extracts and Grains |
| | 4.5 lbs Belgian Pilsner Malt
3.75 lbs Belgian Pale Ale Malt
.5 lb Light German Crystal (approx 18°L)
1.5 lb Crystal 40°L
.5 lb English Crystal 80°L
.25 lb Munich Malt
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| Hopping Schedule |
| | .8 oz Columbus (15%) at 60 min
1.0 oz Cascade at 15 min
.5 oz Columbus (5 minute steep)
.5 oz Columbus Dry Hop |
| Yeast and Additives |
| | Wyeast 1056 American Ale. |
| Brewing Specifics |
| | Mash in at 132°. Hold for 25 minutes
Add 6qts boiling water to raise temp to 154°
This beer took 1st Place at the 1997 California State Fair for California Microbrewery Style Ale.
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|
| Amber Ale From Dave Barnett | |
| Extracts and Grains |
| | 6lbs. Pale malt extract
2lbs. Rice (raw not quick cook)
4 cups corn grits (not quick cook) |
| Hopping Schedule |
| | 1oz Hallertau@60 min.
.5oz fuggles@15 min. |
| Yeast and Additives |
| | Wyeast 1034 |
| Brewing Specifics |
| | Bring 6 gal. of distilled water to rapid boil.
Add 3lbs. Malt extract and boil for 30 min.
Add 3lbs. Malt extract and rice and grits boil for
45 min. Add 2oz of Irish moss during last 30 min.
of boil. Add 2 cups corn sugar to wort at end of boil.let cool to 78 degrees (this temp is not forgiving) pitch yeast when temp reaches 78 degrees. Ferment 6 days then bottle. Add 1 cup corn sugar to 5 gal at bottling condition 8 days.
This Ale will be highly carbonated and Very strong
It is a reletivly simple and quick recipe.
The flavor is a distinctively unique one I hope you will enjoy. I have had great sucess among family and friends with it. I would appreciate hearing from anyone who tries it. |
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| Amber Pale Ale From Dave Barnett | |
| Extracts and Grains |
| | 6lbs. Pale malt extract
2lbs. Rice (raw not quick cook)
4 cups corn grits (not quick cook) |
| Hopping Schedule |
| | 1oz Hallertau@60 min.
.5oz fuggles@15 min. |
| Yeast and Additives |
| | Wyeast 1034 |
| Brewing Specifics |
| | Bring 6 gal. of distilled water to rapid boil.
Add 3lbs. Malt extract and boil for 30 min.
Add 3lbs. Malt extract and rice and grits boil for
45 min. Add 2oz of Irish moss during last 30 min.
of boil. Add 2 cups corn sugar to wort at end of boil.let cool to 78 degrees (this temp is not forgiving) pitch yeast when temp reaches 78 degrees. Ferment 6 days then bottle. Add 1 cup corn sugar to 5 gal at bottling condition 8 days.
This Ale will be highly carbonated and Very strong
It is a reletivly simple and quick recipe.
The flavor is a distinctively unique one I hope you will enjoy. I have had great sucess among family and friends with it. I would appreciate hearing from anyone who tries it. |
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| Cascade Pale Ale From Dennis Waltman | |
| Extracts and Grains |
| | 8 oz CaraPils
8 oz Crystal 10
8 lbs Alexander Pale Extract |
| Hopping Schedule |
| | 1 oz Cascade whole (5.7%) for 60 min
1 oz Cascade whole (5.7%) for 15 min
1 oz Cascade whole (5.7%) for 5 min
1 oz Cascade whole (5.7%) dry hop in secondary |
| Yeast and Additives |
| | 1 tsp Irish Moss 15 minutes from end of boil
Wyeast 1338 European Ale Yeast |
| Brewing Specifics |
| | Steep grains for 20-30 minutes.
Initial Gravity: 1.058.
Substitute 8lb of other malt syrup or 7 lbs of dry malt extract if Alexanders Pale is not available.
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|
| Santa Monica Pale Ale From House Recipe | |
| Extracts and Grains |
| | 6lbs Pale malt syrup
8 oz CaraPils
8 oz Crystal 10°L |
| Hopping Schedule |
| | .8 oz Columbus (12.4%) at 60 min
1 oz Cascade at 15 min
1 oz Cascade at 0 min |
| Yeast and Additives |
| | Wyeast 1056 American Ale |
| Brewing Specifics |
| | Steep grains at 150° for 20-30 minutes |
