Pale Ale

by Bob Jones

Batch size =10 gallons

17# GW pale malt
½ # Wheat malt
¾ # HB Crystal malt (80L)

1T - Irish moss

2 oz CFJ90 hops (AA% 10.9)

16 gr Gypsum (10 gm in mash, balance in kettle)

2 gr salt (kettle)

10 gr Epsom salt (kettle)

Sparge pH adjusted with lactic acid to 5.1

Isinglass fining

Samuel Smith’s yeast culture

Mash grains at 154 ºF for 90 minutes with 10 gm gypsum. 1 ¾ oz hops, boiled for 80 minutes. ¼ oz hops, boiled for 50 minutes. Irish moss in the last 15 minutes of boil. Total boil time is 90 minutes.

Final water: Ca = 105 ppm

SO₄ = 344 ppm

Mg = 26 ppm

Cl = 33 ppm

Na = 23 ppm

OG = 1047, FG = 1017

The beer is served with little to no CO₂ via pseudo beer engine.

Well as you can see the above recipe is pretty unspectacular except for the minerals, the yeast and the serving method. In fact the CFJ90 hops are a cousin of Cascades and not even close to true British hops. So what’s the big deal??? I suspect the yeast, mineral additions and the serving method are the reason the beer turned out so well.