Brewery
Jackson's Pale Ale #2
Using the "Simpler Is Better" method, this brew is extract-only.
After drinking it, I'll say that simpler is simpler.
Still, this brew is quite good if consumed with the sediments.
This recipe is for a 5-gallon batch @ 17.2 HBUs. I don't measure alcohol anymore (but maybe you should).
Ingredients:
5 gallons of Brita-filtered tap water
8 pounds of plain malt extract syrup (William's Maris Otter, pure malt)
2 ounces of Northern Brewer hops pellets (bittering, alpha acid: 8.6%)
1 ounce of Northern Brewer hops pellets + 1 ounce of Willamette hops pellets (flavoring)
1 ounce of Willamette hops pellets (finishing)
1 packet (11.5g) of dry ale yeast (Fermentis, Safale US-05)
The Boil (3 Gallons, 60 Minutes):
Bring 3 gallons of water to a boil.
Add the malt extract to the brewpot, stir to dissolve, and return to a boil.
Boil for 5 minutes.
(Remove 3 cups of wort for priming.)
Add the bittering hops, stir them in, and return to a boil.
Boil for another 35 minutes.
(Add 1 spoonful of wort to 1 cup of boiled-and-cooled water; add the ale yeast.)
Boil for another 10 minutes.
Add the flavoring hops.
Boil for another 10 minutes.
Reduce temperature to 80?F as quickly as possible (I use a wort chiller).
Using the finishing hops and an automatic drip coffee maker, prepare a 12-cup pot of hop tea.
Add the tea to 2 gallons of cold water in the fermentor.
Add the ale yeast to the fermentor.
Siphon and strain the wort into the fermentor.
Add any necessary "make-up" water.
Measure the specific gravity.
Fermentation:
One stage: Ferment for 14 days.
Bottling:
Measure the specific gravity, and calculate the alcohol content.
Prime using the reserved wort (15-minute boil), and bottle.
Don't start drinking it for at least a month!