Ingredients:

• 8 lbs. Alexander's Extra Pale Liquid Malt Extract
• 1 lb. two-row pale malt
• 0.5 lb. crystal malt
• 0.5 lb. cara-pils malt
• 2.5 oz. American Perle hops (6.5% alpha acid), for 75 min.
• 1.75 oz. Cascade hops (5.4% alpha acid), 0.75 oz. for 15 min., 0.5 oz. at end boil, 0.5 oz. dry hopped in secondary or keg
• 1 qt. Wyeast 1056

Step by Step:

Soak crushed grains in 0.5 gal. of 150° F water for one hour, then rinse with one gallon hot (170° F) water into kettle. Add malt extract and water to bring volume to 2.5 to 3 gals., depending on kettle size. Boil for 15 minutes. Add American Perle hops and boil an additional 60 minutes. Add 0.75 oz. Cascade hops and boil 15 minutes more. Add 0.5 oz. Cascade hops at end boil. Total boil is 90 minutes. Add wort to sufficient amount of pre-boiled, chilled water to bring volume to 5 gals. Aerate thoroughly and pitch yeast.

Ferment in open primary at 65° F for one week or until head falls. Rack to carboy and finish fermentation at same temperature. If bottling, dry hop with 0.5 oz. Cascade hops in carboy and hold in secondary for two weeks. If kegging, add dry hops (in hop sack) at kegging time and condition cold for two weeks before tapping.

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American Pale Ale I

5 Gallons, All-Grain

Ingredients:

• 8 lbs. Great Western two-row pale malt
• 0.5 lb. crystal malt
• 0.5 lb. cara-pils malt
• 1.5 oz. American Perle hops (6.5% alpha acid), for 75 min.
• 1.5 oz. Cascade hops (5.4% alpha acid), 0.5 oz. for 15 min., 0.5 oz. at end boil, 0.5 oz. dry hopped insecondary or keg
• 1 qt. Wyeast 1056

Step by Step:

Mash in 3 gals. of 170° F water for 90 minutes or until iodine test is negative. Sparge with 170° F water to 6 gals. Boil for 15 minutes.

Add American Perle hops and boil an additional 60 minutes. Add 0.5 oz. Cascade hops and boil 15 minutes more. Add 0.5 oz. Cascade hops at end boil. Total boil is 90 minutes.

Cool, aerate thoroughly, and pitch yeast.

Ferment in open primary at 65° F for one week or until head falls. Rack to carboy and finish fermentation at same temperature. If bottling, dry hop with 0.5 oz. Cascade in carboy and hold in secondary for two weeks.

If kegging, add dry hops (in hop sack) at kegging time and condition cold for two weeks before tapping.