Santa Monica Pale Ale
Malt Extract: |
Pale 6 lbs. |
Grain Bill: |
Crystal 20L 8 oz
Crystal 10L 8 oz |
Hopping Schedule: |
#1 Columbus (14%) 0.8 oz 60 min
#2 Cascade (7.4%) 1.0 oz 15 min
#3 Cascade 1.0 oz 0 min |
Starting Gravity: |
1.045 |
Fermentation
Temp: |
65-75 degrees F. |
Yeast: |
White Labs WLP001 California Ale
or Wyeast 1056 American Ale |
Description:
An American style Pale Ale. Amber colored and very hoppy. Use of Cascade
hops for finishing gives this beer a "West Coast" character
like Sierra Nevada®.
Directions:
- In a small pot bring 3 or 4 quarts of water to around 150 degrees
(bubbles start to form on the bottom.)
- Remove from the heat and stir in the specialty grains, cover and
steep for 20-30 minutes.
- Meanwhile, fill the large brew pot half full with water and apply
heat.
- When bubbles start to rise from the large pot, turn off the heat
and stir in the extract.
- After the grains have steeped for 20-30 minutes, pour them through
a strainer into the large brew pot.
- Add some hot water to the small pot and rinse the grains in the strainer.
- Bring what is now called ‘wort’ to a full, roiling boil.
Watch for boilovers!
- Once the foaming stops, add the contents of the first hop package.
- Sanitize your fermenter, strainer, airlock & stopper.
- Maintain the boil for one hour, adding hops as per recipe.
- When the boil is done, cool the pot in a sink until sides are cool
to the touch.
- Pour the wort into your sanitized fermenter, add pre-chilled water
to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
- Ferment in the temperature range recommended above.
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