smooth pale amber ale with a malty finish and a rich hop character
for 5 gals:
6# Organic pale malt extract
3/4 lbs Briess Organic pale 2-row malt
3/4 lb Weyermann organic Pilsner malt
1/2 lb. Weyermann organic Pale Munich malt
1/2 lb Weyermann organic Carahell malt
1/4 lb Briess Organic caramel 60 oL malt
1/4 lb. Organic barley flakes
OPTIONAL: 1 to 2 lbs. light honey added to the boil- adds
a dry crisp finish
1/2 oz. Organic New Zealand Pacific Gem hop pellets - bittering (32
1 oz. Organic American Cascade hops - flavor (12 IBU)
1 oz. Organic German Spalt Select organic hops- aroma
OPTIONAL: 1 oz. American Cascade organic hops- dry hop
in secondary fermenter
Ale Yeast: Wyeast #1098 British or #1968 Special London; or White Labs #013 London
or #005 British
For bottling: 1 1/4 cup (8 oz.) Dry Malt Extract*
Optional ingredient: 1/2 teaspoon Irish Moss
International Bittering Units (IBU’s): 44
Original Gravity (O.G.): 1.056- 1.062
Final Gravity (F.G.): 1.012-1.018
Average alcohol content (% by volume): 6.2%*If you prefer, you may use 1 cup
of organic malt extract or 3/4 cup corn sugar (not included in this kit), or
kraeusen with 1 quart of unfermented organic
beer (see brewing tip: Kraeusening your
beer) for bottling.
For expanded directions,
go to brewing procedures for mash-extract
recipes.1: Heat 1 1/2 to 1 3/4 gallons of water to 160- 165 oF,
then turn the heat off. Add all of the grains (or grain bag with grains in
it) and stir well.
The temperature should be 150 oF. Adjust the temperature if necessary
by adding heat, hot water, or cold water. If your water is very soft or if
water add 1 to 2 teaspoons of gypsum or burton salts.
1c: Allow the grains to soak for 30 to 60 minutes at 150 oF. Do
a starch test to see if the mash is done (see virtual
class for details).
2a: Heat 1 to 1 1/2 gallons of water to 170 oF in
a separate pot. Sparge the grains with this water when the mash is complete.
2b: Add water to the liquid collected from the grains to make up to 5 1/4 gallons.
3. Heat the water to almost boiling and then turn the heat off. Add the malt
extract and dissolve the extract completely. Optional: If desired, add 1- 2
lbs honey. Turn the heat back on and bring to a boil.
4. Once the wort has reached a rolling boil add 1/2 oz. New Zealand Pacific
Gem hop pellets (bittering) and boil for 40 minutes.
5. Add 1 oz. American Cascade hops. If desired, add the Irish Moss flakes.
Boil for 15 minutes more.
6. Add 1 oz. German Spalt Select hops (aroma), boil 5 more minutes, & turn
the heat off.
7. Cool the wort to 65- 75 oF. See our illustrated guide for cooling
8. Transfer the chilled wort into your sanitized primary fermenting vessel.
9. Shake or stir (with a sanitized spoon!) the unfermented beer vigorously
to add oxygen.
10. Add the yeast and ferment in a cool dark place for 4-7 days at 65- 75 oF
in the primary fermenter.
11. If you have a secondary fermenter, transfer the beer to it when fermentation
activity has subsided (after 4-6 days). If desired, add 1 oz. American Cascade
hops to the secondary fermenter for dry hopping. This step is optional.
12. Ferment for an additional 7- 14 days, or until fermentation is complete.
13. Clean and sanitize enough bottles for your batch.
14. Sanitize your bottle caps.
15. Boil your bottling sugar in 2 cups of water for 15 minutes.
16. Cool the sugar solution to 70 oF and pour into a sanitized carboy
or bottling bucket. Transfer your beer into the same container and mix slowly.
also pour the sugar solution into the same fermenter with the beer instead
17. Use a racking cane and siphon tubing with a bottle filling tip attached
to fill your bottles. Cap immediately after filling the bottles to prevent
18. Store the beer at room temperature (about 70 oF) for the first
few days, then in a cool dark place
(55- 65 oF) for 1-3 weeks. Your beer is ready to drink when it is