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Home Story Index Recipe Exchange Aurora Pale Ale
Aurora Pale Ale
Issue Jan/Feb 2009

Aurora Pale Ale

3 gallons/11.4 L all-grain

Ingredients:

  • 6 lbs. (2.7 kg) 2-row malt
  • 8 ozs. (224 g) white malt
  • 20 IBU Hallertau for 60 minutes
  • 1/4 tsp. Irish moss for 45 minutes
  • 1 tsp. rosemary to steep for 15 minutes
  • 1 lemon’s-worth of juice for zest steep for 15 minutes
  • 1 pkg. White Labs California Ale Yeast (WLP001) or WYEAST American Ale Yeast (1056)
  • 1/3 cup corn sugar to prime

Step-by-step:

Mash all grains at 150-152 ºF (~66 ºC) for 60 minutes. Add the rosemary and lemon juice with 15 left to the boil. Let your wort cool and pitch yeast. Primary fermentation should take 4-7 days. Rack to secondary and let mature for 7-10 days. Extract brewers can substitute the lightest extract they can find for the malts suggested.


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