|
Thursday, 23 October 2008 |
Category Pale Ale
Recipe Type Extract
Fermentables
5 lbs unhopped light dry malt extract
.5 lbs dark crystal malt
Hops
1 oz Cascade hops (60 minute boil)
.5 oz Cascade (30 minute boil)
.5 oz Cascade (10 minute boil)
1/2--1 oz Cascade (dry hop)
Yeast Wyeast American ale yeast
Procedure "Dry hopping" consists of adding hops not to the boil but after boil and especially after fermentation. When your beer is done fermenting, you must rack it into a second sanitized vessel, preferably a glass carboy for which you have a fermentation lock. The beer and the hops are both added to that second vessel, and the beer is left from 1 to 3 weeks in the vessel. It isn't
fermenting, but it's picking up flavors from the hops. If you don't want to do this, then instead of dry-hopping, add that last hop addition 2 minutes until end of boil. When you turn the flame off, let the beer sit with the lid on for 20 minutes before chilling it and racking it into the fermenter. But, I recommend that you try dry hopping sooner or later, as it adds flavor and aroma that is just right for this beer! English Pale Ale also benefits from dry hopping.
Trackback(0)
 |
Home 
Recipes 
TrackBack URI for this entry
Subscribe to this comment's feed
