Pale Ale Technique and Recipe's

[Calichusetts]

Some things I have found:

Briess Pale malt is a bit darker and give you slightly more color
Munich is amazing...getting close to 20% in mine
Longer boils...deeper color and makes it a little maltier, helps with balance in hoppier brews.
Late hopping...the IBUs are low anyway, might as well use the hops for aroma and flavor, unless you want it maltier.
Flaked barley and carapils give an amazing head
My go to hops are a mix of citra, centennial and summit

 

[permo]

My go to hops are a mix of citra, centennial and summit

:rockin: I love summit hops. Used late in the boil they are amazing. I find when I buy a few pounds they don't last long in my brewery.

Dry hop with centennial and summit and you are in for something special!