One of the first beers I brewed, a very strong pale ale that is very tasty and definitely out of profile!
This was a very hoppy beer and not a session brew, unless you’re a hard drinking biker... Citrus was hidden by hoppy character. Could rearrange hop boil times and reduce amounts
Fermentables
80% - Dry Malt Extract - Light - US
8
44
2
Extract
10% - Caramel/Crystal 40 - US
1
35
40
Steep
10% - Maltodextrin - US
1
39
0
Late
Hops
Cascade
1
Pellet
Boil
60 min(s)
5.8
18.7
Cascade
1
Pellet
Boil
15 min(s)
5.8
9.3
Perle
1
Pellet
Boil
60 min(s)
8
25.8
Yeast
Wyeast Whitbread Ale 1099
75%
Other Stuff
Orange or Lemon peel
2
oz
Boil
Irish Moss
1
tbsp
Boil
Coriander
1
oz
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Add 1/2 tsp. Burton Salts Steep crystal malt at 150 degrees for 5 mins, bring to 170 degrees and hold for 25 mins , rinse grain with a quart of 170 degree water.
2.Steeped 1 oz of Crushed Coriander at last 10 mins of boil. Steep 1 oz Orange peel last 3 mins. Dry Hop 1 oz orange peel in secondary Fermentor.
3.Prime with 2/3 cups corn sugar for bottling.
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
I have had this and can tell you that it was an excellent brew! I enjoyed it very much!
1/30/2013 11:36:11 AM
Oh! this indeed is a good one! Not only because my brother (thanks Keith) posted it here. I've brewed this ale before, except if you really wanna kick up he ABV, add a couple of pounds of dextrose to it. Don't plan to walk for a while.
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I have had this and can tell you that it was an excellent brew! I enjoyed it very much!
1/30/2013 11:36:11 AMOh! this indeed is a good one! Not only because my brother (thanks Keith) posted it here. I've brewed this ale before, except if you really wanna kick up he ABV, add a couple of pounds of dextrose to it. Don't plan to walk for a while.
1/30/2013 9:05:09 PMGreat job on the site BTW! Very informative!