Pale Ale II


6# Alexander's Pale
3# British 2-Row Malt
0.75# 90L British Crystal Malt
1 t gypsum
1.5 oz Chinook (60 min)
0.5 oz Chinook (steep)
British Ale Yeast (Wyeast #1098)

OG 1.060

Mashed 2-Row and Crystal at 125F for 15 mins at 12 quarts total volume. Raised temperature to 150F for about 35 mins. (until the mash liquid tasted altogether sweet and not noticably starchy) Raised temperature to 168F and strained and sparged with about 4 quarts sparge water at 162F.

Added gypsum and water to 4 gallons and brought to boil. Added liquid malt extract, and returned to boil. Added hops according to schedule. Cooled with wort chiller and brought to 5 gallons. Pitched yeast at 76F.

Wort tastes both bitter and sweet with low body. Just what I was after.