Ingredients with Measurements:
- 8 lbs. of pale malt
- 1 lb. of crystal malt
- 1 oz. of Brewers Gold hops (60 minutes)
- 1 oz. of Brewers Gold hops (15 minutes)
- 1 oz. of Brewers Gold hops (5 minutes)
- 1 packet of ale yeast
- 5 gallons of water
Special Equipment Needed:
- Mash tun
- Boil kettle
- Fermentation vessel
- Thermometer
- Hydrometer
- Airlock
- Bottling bucket
- Bottles and caps
Step-by-Step Instructions:
1. Heat 3 gallons of water in the mash tun to 170°F.
2. Add the pale malt and crystal malt to the mash tun and stir well.
3. Allow the mixture to rest for 60 minutes.
4. Heat 4 gallons of water in the boil kettle to 170°F.
5. Sparge the mash with the hot water and collect the wort in the boil kettle.
6. Bring the wort to a boil and add 1 oz. of Brewers Gold hops.
7. Boil for 45 minutes.
8. Add 1 oz. of Brewers Gold hops and boil for 10 more minutes.
9. Add 1 oz. of Brewers Gold hops and boil for 5 more minutes.
10. Remove the boil kettle from heat and cool the wort to 70°F.
11. Transfer the wort to the fermentation vessel and add the ale yeast.
12. Ferment for 7-10 days at 68-72°F.
13. Transfer the beer to the bottling bucket and add priming sugar.
14. Bottle the beer and let it condition for 2-3 weeks.
15. Chill and serve.
- Time:
Preparation time: 2 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 170°F
- Boiling temperature: 212°F
- Fermentation temperature: 68-72°F
Serving size:
- Makes 5 gallons of beer
- Serves approximately 40 (12 oz.) bottles
Nutritional information:
- Calories: 150 per 12 oz. serving
- Carbohydrates: 12 g per 12 oz. serving
- Alcohol by volume (ABV): 5.5%
Substitutions for ingredients:
- Pale malt can be substituted with 2-row malt or Pilsner malt.
- Crystal malt can be substituted with CaraMunich or CaraVienne.
Variations:
- Add 1 lb. of honey for a honey pale ale.
- Add 1 lb. of wheat malt for a wheat pale ale.
- Dry hop with 1 oz. of Cascade hops for a citrusy aroma.
Tips and Tricks:
- Use a water filter to remove chlorine from tap water.
- Use a yeast starter to ensure a healthy fermentation.
- Use a hop bag to prevent clogging during the boil.
Storage Instructions:
- Store the beer in a cool, dark place.
- Keep the bottles upright to prevent sediment from settling.
Reheating Instructions:
- Serve chilled.
Presentation Ideas:
- Serve in a pint glass with a frothy head.
- Garnish with a slice of lemon or lime.
Garnishes:
- Lemon or lime slice
Pairings:
- Grilled meats
- Spicy foods
- Pizza
Suggested Side Dishes:
- French fries
- Onion rings
- Coleslaw
Troubleshooting Advice:
- If the beer tastes too sweet, let it ferment for a few more days.
- If the beer tastes too bitter, reduce the amount of hops used.
Food Safety Advice:
- Sanitize all equipment before use.
- Use a food-grade sanitizer.
Food History:
- Pale ales originated in England in the 1700s.
Flavor Profiles:
- Bitter
- Hoppy
- Citrusy
Serving Suggestions:
- Serve chilled in a pint glass.
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