pale ale, extract
Source: Jeff Hewit (email@example.com),
HBD Issue #1749, June 5, 1995
I recently brewed a batch of ale using the Mittelfrueh hops I
received from Boston Beer. Some previous postings described
brew hopped with Mittelfrueh as unpleasantly "earthy." I have
just tried my batch, which I bottled just two weeks ago, and
would also describe the aroma and flavor as "earthy." However,
I am very pleased with my batch, and I hope I can control my
imbibing so it will have the opportunity to age before it's all
gone. For anyone who's interested, here's my recipe.
- 6.6 lb Amber LME (I used Northwestern)
- 1.0 lb Amber DME
- 0.75 lb med crystal malt
- 0.25 lb chocolate malt
- 0.25 lb roasted barley
- 1.5 oz Cluster hops - bittering - 60+ min
- 1.0 oz Mittelfrueh hops - 15 min
- 0.5 oz Mittelfrueh hops - end of boil
- 1.0 oz Mittelfrueh hops - dry hop
- 1.0 tsp gypsum
- 1.0 tsp Irish Moss
- Liquid ale yeast (I used William's California Ale, aka Wyeast
- 0.75 cup corn sugar - priming
Steep grains with gypsum @ 150 deg F for 30 minutes.
Add Irish Moss whenever you think it should be added.
Ferment in primary for about 1 week, transfer to secondary and
add dry hops.
Bottle after a few more weeks ( I waited 3).