A hearty, hoppy pale utilizing cascade hops and crystal malt:

7lbs Pilsner Malt Extract
8 oz Crystal 40L
8 oz 2-row Malt
8 oz Wheat Malt
4 oz Dextrin Malt
4 oz Cascade hops total:
1 oz Cascade @ 60 minutes
1 oz @ 20 minutes
1 oz @ 5 minutes
1 oz @ 0 minutes

2 tsp gypsum and 1 tsp Irish Moss, added at beginning of boil

1st choice Wyeast 1056 American Ale; 2nd choice Wyeast 1098 British Ale Yeast or Dry options:  Safale US-05, or DRY-97 West Coast Ale

3/4-cup dextrose for bottle priming   
Starting Gravity:1.050-10.53    ABV: 5.5-6.0%    SRM: 9-11    IBU: 36-40


Full Recipe (in MS word format):

CASCADE PALE.doc (43.00 kb)

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