Dry-hopped Pale Ale
Malt Bill
4 lbs Schrier 2-row malt
4 lbs Munton & Fison 2-row malt
1 lb Crystal malt
1 lb Munich malt
Hops
2 oz Cascade hops
Yeast
British Ale Yeast (Wyeast 1098)
Method
Do standard infusion mash, add 2.5 gal 78C water to 10 lbs grist in plastic bucket in styrofoam
box. Mix in portions, hold at 68C for 1 hr.
Add 78C water to lauter-tun to 3-4 inches above false floor.
Add mash.
Sparge with 78C water (total of 5 gal) until S.G. falls below 1.01.
Boil with 1 oz (32.5 IBU) Cascade hops (7.8% alpha acids) 1 hr.
Pump, then siphon through autoclaved copper coil to chill. S.G. about 1.041.
Pitch 500 ml fresh overnight culture of British Ale yeast. 20-25C.
Dry-hop with 1 oz in secondary for 1-2 weeks.