OLD TOWN ALE:
Classic Pale Ale, full body and assertive hops to balance:
7lbs Light Malt Extract
8 oz Aromatic Malt
8 oz Wheat Malt
8 oz Dextrin Malt
3 oz Centennial or (2nd choice) Columbus Hops total:
1 oz @ 60 minutes
1 oz @ 2 minutes
1 oz @ 0 minutes (end of boil)
2 tsp gypsum and 1 tsp Irish Moss package, added at beginning of boil
Liquid yeast options: 1st choice Wyeast 1056; 2nd choice Dry Safale S-05
3/4-cup dextrose for bottle priming on bottling day
Starting Gravity:1.050-52 ABV: 5.4-5.7% SRM: 7-10 IBU: 44-48
Full recipe (in MS word format):
OLD TOWN ALE.doc (43.50 kb)