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tranceamerica · 03-31-2008, 12:46 AM

Recipe Type: Extract
Yeast: windsor - dry
Yeast Starter: none
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: ?
Final Gravity: ?
IBU: ?
Boiling Time (Minutes): 60
Color: light brown
Primary Fermentation (# of Days & Temp): 21 - 70*F
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none

6 lb light liquid malt extract
1 oz cascade hops @ 60 min
1/2 oz cascade hops @ 30 min
1/4 oz cascade hops @ 15 min
1/4 oz cascade hops @ 5 min

1 pack rehydrated dry windsor yeast

This is my basic house pale ale - what I brew when I don't have a ton of time, or when I want to show a newbie how to do basic brewing. It could probably be improved with a bit of carapils malt to improve head retention, and some other steeping grains for flavor.

This is a hoppy and fruity brew - really a good quick session beer.

coeceo · 05-07-2008, 07:29 PM

Newb question on an older thread...

What makes this American Pale Ale by style?
I just brewed a Blonde Ale recipe that looked a lot like this...

This looks simple and would love to make it.. might steep with it:
.5# cara-pils
.5# crystal 40L

tranceamerica · 05-07-2008, 08:09 PM

That would be an excellent addition of grain - the nuttiness of the crystal would be great.

It's an american pale ale, because I say so

And maybe because I'm using cascade hops. The yeast probaly puts it more towards the british side though.

I'm experimenting with crystal and carapils myself these days, and liking them a lot.

tranceamerica · 05-28-2008, 08:19 PM

currently drinking a blonde ale with carapils in it. I'm not too fond of the carapils - it does give body/mouthfeel, but it also clouds the beer, and is a bit overpowering flavor wise, without anything else to balance it.

In a stout I'm also drinking (also w/carapils) I don't notice the carapils flavor, because it's covered by the crystal, chocolate, etc...