Pale Ale Recipe & Instructions

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CBT PALE ALE SPECIALTY GRAINS EXTRACTS American - Caramel/Crystal 60L Liquid Malt Extract - Ultralight Pilsner AMOUNT AMOUNT 10 oz 3 lbs COLOR (°L) RECIPE % COLOR (°L) RECIPE % 60 17.2% 2.5 82.8% HOPS AMOUNT VARIETY USE TIME IBU 0.25 oz Cascade Boil 60 min 14 0.75 oz Cascade Boil 15 min 21 1 oz Cascade Boil 1 min 2 YEAST White Labs - California Ale Yeast WLP001 ATTENUATION FLOCCULATION OPTIMUM TEMP 76.5% Medium 68-73 ° F BATCH SUMMARY METHOD STYLE BOIL TIME BATCH SIZE CALORIES CARBS Extract American Pale Ale 60 Min 2.5 Gallons 168 17 g (per 12 oz) (per 12 oz) ORIGINAL GRAVITY FINAL GRAVITY ABV IBU SRM 1.051 1.012 5.1% 37 11 Rights Reserved: www.citybrewtours.com STEPS TO MAKE YOUR BEER 1. Heat 2 gallons of water in your pot (kettle) to 150-170 F. Steep your specialty grains in the hot water for 15 minutes inside of a mesh bag. 3. Remove the specialty grains & turn your heat back on. Add your malt extracts. 5. Bring to boil. Add hops according to hop schedule into second mesh bag. Note: the time listed on a recipe is how long before the end of the boil the addition should be made. 7. Sanitize fermentation equipment in between hop additions while your batch is boiling. 8. Turn oﬀ your heat source after the boil time has elapsed. Top up batch size if necessary. 9. Immediately cool your entire batch by putting the pot (kettle) into an ice bath. 10. Pour your batch into your sanitized fermenter and close. Pitch yeast when batch is at appropriate fermentation temperature. 12. Ferment 10-14 days. 13. Package your beer and bottle condition for 14 days. 14. Drink up! Rights Reserved: www.citybrewtours.com.

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PALE ALE This Is a True Pub-Style Beer
Prepare your Bottles and Caps: TRUE BREWTM INGREDIENT KIT Clean and sanitize the bottles by either soaking the bottles in a chemical sanitizing solution or running the bottles through a dishwasher cycle without any detergent or rinsing agent. This will only work with a dishwasher that has a heat/dry cycle. Sanitize the caps by soaking them in a sanitizing solution. PALE ALE This is a true pub-style beer. This Pale Ale is malty with a medium body and a smooth Prepare your Equipment: mouthfeel, perfected by a touch of hop flavor and American hop aroma. You will need a bottling bucket with the spigot, a hose, bottle capper and a bottle filler to conduct your bottle filling. Make sure to clean and sanitize all equipment before it comes in contact with the beer! Priming Solution: Add the priming sugar to 1 pint of boiling water and stir until dissolved, now “the priming solution”. Allow the priming solution to cool to roughly 75°F. Pour the mixture into the bottling bucket. Using racking tubes or an auto-siphon, transfer the beer from the fermenter O.G: 1.043-1.045 READY: 2-4 Weeks F.G: into the sanitized bottling bucket. Be very careful not to aerate the beer at this point – too much exposure to oxygen can cause off flavors. Mix the priming solution into the beer by SCHEDULE/NOTES: gently stirring with the sanitized racking cane or auto siphon. Bottling Filling: Attach a sanitized hose to the spigot on the bottling bucket and the bottle filler. Turn on the spigot and allow beer to flow through the spigot and hose into bottle filler.
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47-50 Techniques
tthhee bbeesstt ooff EXTRA SPECIAL BITTER Please note all file contents are Copyright © Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. Extra Special Bitter by Jamil Zainasheff xtra special bitter, often produce British pale ale malt from cul - referred to as English pale tivars such as Maris Otter using a tra - e ale or strong bitter (ESB is ditional floor malting method. The a beer from Fuller’s that has come to result is malt with a slightly darker typify the style) is an average to mod - color (3.5 to 4.0 °L) and more flavor erate strength English ale. than other pale ale malts. It is the malt An ESB should be firmly bitter by of choice for many English beer fanat - taste (often falling in the range of 30 ics. British pale ale malt is highly modi - to 50 IBUs), but the bitterness should fied and well suited to single infusion not overpower the malt. Balance is mashes and a moderate mash temper - important and most examples range ature around 152 °F (67 °C) is a good EXTRA SPECIAL BITTER by the numbers from balanced to moderately bitter. target for this style. While many commercial examples can If you’re brewing with extract, OG: . .1.048 –1.060 (11.9 –14.7 °P) be described as “hoppy,” do not con - your best choice is an extract made FG: .
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