Hoppy, strong pale ale: secondary fermentation and yeast starter recommended for good attenuation!

10 lbs Light extract
12 oz Wheat Malt
4 oz Dextrin Malt
4 oz Aromatic Malt
2 oz Magnum and 2 oz Columbus hops total:
2 oz Magnum @ 60 minutes
1 oz Columbus @ 10 minutes
1 oz Columbus @ 5 minutes

2 tsp Gypsum, 1 tsp Irish Moss, added at beginning of boil

1st choice Wyeast 1028 London Ale Yeast; 2nd choice Wyeast 1098 British Ale.  Dry yeast options:  Nottingham or Safale S-05

3/4 cup dextrose for bottle priming   

Starting Gravity:1.070-1.073    ABV: 8.1-8.3%    SRM: 8-10    IBU: 77-80


Full recipe (in MS word format):

IMPERIAL PALE ALE.doc (42.00 kb)

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