Pale Ale #2

Classification: pale ale, all-grain

Source: Todd Enders Issue #417, 5/15/90

Ingredients (for 2 gallons):

2-1/2 pounds, pale ale malt
2/5 pound, 80L crystal malt
1/2 ounce, Perle hops (7.6 alpha) (boil)
1/2 ounce, Perle hops (finish)
Wyeast #1028: London Ale

Procedure:

Recipe makes 2 gallons. Mash in 5 quarts water at 140 degrees, maintain temperature of 150-152 degrees for 2 hours. Mash out 5 minutes at 168 degrees. Sparge in 2-1/2 gallons at 160 degrees. Boil 90 minutes. Add boiling hops 45 minutes into boil.

Specifics:

O.G.: 1.041
F.G.: 1.010