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Pale Ale

Classification: pale ale, all-grain

Source: Greg Tatarian (, HBD Issue #1725, 5/8/95

I am not the most advanced brewer, and have tried to perfect my techniques with rather simple ale recipes. This one is simple, but has some subtle flavors.

This is the only recipe I've come up with that I am willing to use again without modifying - hope you like it.



1.4 qts./lb. mash water
Protein rest @ 125 deg. - 30 min.
Conversion @ 155 deg. - 60 min.
Mash-out 170 deg.
5.5 gal. sparge water, pH 5.5 w/citric acid
Ferment w/Wyeast 1056 Chico Ale yeast - 68 - 70 deg.
5 days primary, 12 days secondary, 10 days bottle before drinking.