Perle Pale

Classification: pale ale, all-grain

Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #378, 3/15/90

Perle pale was a beautiful light-golden ale, crisp yet full-bodied.

Ingredients:

8 pounds, Klages malt
1 pound, flaked barley
1/2 pound, toasted Klages malt
1/2 pound, Cara-pils malt
1-1/2 ounces (12.4 AAUs), Perle hops (boil)
1/2 ounce, Willamette hops (finish)
1 teaspoon, gypsum
1/2 teaspoon, Irish moss
14 grams, Muntona ale yeast

Procedure:

The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10 minutes. The mash was done using Papazian's temperature-controlled method. The Willamette hops are added after the boil, while chilling with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100 degree water.