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Monster Media 1993 #2
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PALE2.REC
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1993-07-10
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Fm: George M. Curran 76657,2540
To: Ben Ricci, PA 71331,3435 (X)
Foolproof easy ale recipe: 7 lbs light dry unhopped extract (you can
substitute syrup if you really want to, but try to use as much dry as you can;
if really ambitious try subsituting some pale malt) 1 lb crystal malt 1/2 lb
toasted pale ale malt 2 tsp gypsum 15 HBU boil 5 HBU finish yeast priming
sugar
OG: 1050
1. toast pale malt in 350 degree oven for 10 mins. 2. place pale and crystal
in 2 gals water and bring to boil. Remove at boil (don't leave in longer or
astringent bitterness results) 3. add extract, gypsum, boiling hops and boil
for 60 minutes. Add finish hops at last minute.
Note 1: If you try for an infusion of some pale malt, remember you are looking
for 1050 as OG. Note 2: I did not mention the amount of water for boil. That
is your call, the more water the better.
Remember, this is a very simple, but foolproof recipe. Trust me! <g>
Fm: Gregory Booras 73777,3423
To: Anyone
Bass-Pale Ale Clone #2
Ingredients:
2 pounds, light DME
3.3 pounds, plain light malt extract (Munton and Fison)
2 ounces, roast barley
8 ounces, dark crushed crystal malt.
1 lb. dark brown sugar
1 ounce, Goldings (boil 60 mins)
1 ounces, Fuggles (boil 30 mins)
1/2 ounce, Goldings (boil 15 mins)
1/2 ounce, Fuggles (boil last 2 mins then let seep 15 mins.)
1/3 oz. burton water salts
Ale yeast (munton)
1/2 t. Irish Moss
3/4 c. corn sugar (for bottling)
I am trying to make a bass pale ale clone. the color is right now but stil the
brew is not bitter enough. I added 1/2 oz goldings to the secondary just a few
days ago. Does anyone have any helpfull hints on how improve the above recipe
The taste is good but tastes much like Candanian beer..... Thanks
Fm: Scott Stillwell 73777,2252
To: All
Hello!
Well my second batch of all grain brew is in the primary (my first was
truly awful!), and I'd like to get some pointers from anybody out there with
the time & inclination to answer. The brew was supposed to be a bitter/pale
ale (whatever it turns out like) as follows.
5 gallon batch size.
7# pale malt
1# 80L crystal malt
1oz corn starch
3oz light brown sugar
2oz Hallertau pellets (1@3.7%, 1@4.1%)
11.5 gr. package Edme ale yeast
Mash & sparge water treated with 1/2tsp gypsum each.
I mashed all grains & adjuncts in an Igloo 5 gal. water cooler (makes
a nice, deep grain bed) in 2 gal. of 168F water. this settled to a temp of
146F, so I added 1 qt. of boiling water which brought the temp. up to 152F. I
mashed for 90 min. (the temp held up nicely). then added another qt. of
boiling water to bring the temp up for a 5-min mash-out (sorry, didn't check
temp there). I sparged with 3.5 gal. of 168F water, which took about 1 hour
(holding the @#$* tap open on the cooler was loads of fun...NOT!). I then
did a 90 min. boil in a 33 qt. enamel canner over an electric stove. the hops
were boiled for 60 min., with 1/2 tsp. of Irish moss added for the last 20
min. I used a counterflow wort chiller to bring the wort down to pitching
temp or below (I didn't measure it, but my tap water is COLD!), and assesed
the wort. I got a SG of 1.055, but only about 3-3.5 gal of wort! after
diluting w/water to 5 gal., I got a SG of 1.041 & pitched. My basement (where
the fermenter is), stays about 56-58F, and the lag time ran around 30 hrs. Is
this normal? What should I be doing differently? I'm hoping the beer will
turn out all right, as the first all-grain brew was a real disappointment. My
extract brews weren't anything award-winning, but they were at least
drinkable! Any comments would be welcome. Ok, ok, I'll stop rambling now.
Scott Stillwell.
Fm: Scott Stillwell 73777,2252
To: Scott Stillwell 73777,2252 (X)
Oh, by the way I forgot, I racked the beer off of the trub about 12 hours
after pitching.
Scott.