The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

3 am pale ale (e.s.b.)

i was shooting for a pale but i think this one's going to turn out more brown than pale, the addition of the honey really knocked the alochol content up

Brewer: soulfixnman Email: soulfixnman@yahoo.com
Beer: 3 am pale ale (e.s.b.) Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
30 HCU (~15 SRM)
Bitterness: 82 IBU
OG: 1.056 FG: 1.010
Alcohol: 6.0% v/v (4.7% w/w)
Water: i just used tap water (i have my own well) which i boiled for twenty minutes i also added .5 a tsp. of gypsum to the boil
Grain: 1 lb. British crystal 50-60L
2 oz. British chocolate
Steep: put the grains in a grain steeping bag and let them steep for half an hour in 150 degree water
Boil: 60 minutes SG 1.051 5.5 gallons
5 lb. Light dry malt extract
1 lb. Honey
remove the grains and add the dry extract, honey, 1 tsp. of irish moss and the boiling hops
Hops: 1.5 oz. Northern Brewer (8.5% AA, 60 min.)
1.25 oz. Northern Brewer (8.5% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: the yaest i used was cultured from a bottle of steelhead pale ale (in my opinion the best american pale ale made today)i made a two cup starter which i started 4 days before i brewed
Log: this baby took 2 weeks to ferment in the primary and went right into the bottle after those two weeks; where it will sit for another 3 weeks
Carbonation: 2.6 volumes Corn Sugar: 4.50 oz. for 4.75 gallons @ 70°F
Tasting: i haven't tasted it yet but i can tell you that next time i will omitt the chocolate malt so that i manage to come up with a pale instead of a brown

Recipe posted 11/05/99.