Indian Summer Pale Ale

Indian Summer Pale Ale

Indian Summer Pale Ale

8.75 Lbs British Pale (Maris Otter) malt, 8 oz Crystal 20 and 12 oz Dextrin Malt

~OR~ 

6.6 lbs Light Malt Extract (5.5 Lbs Light Dry Malt Extract)

12 oz Crystal 20L (Steep in in 1 gallon H2O at 150°F for 30 minutes)

Remove the grains from the water. Rinse grains with 1 gallon of water at 150°F.

Bring water to a boil, then remove from the heat and add the Extract and …

1/2 Oz Chinook Hop Pellets (60 min)

Bring total water to 2.5 gallons

Boil 45 minutes, then add flavor hops:

2/3 oz Cascade (15 min)

1/3 oz Willamette (15 Minutes)

Irish Moss or equivalent.

Boil 14 more minutes, and add aroma hops:

1/3 oz Cascade (1 min)

2/3 oz Willamette (1 Minute)

Chill wort and top up to 5.2 Gallons and pitch yeast.

Lallamand East Coast Ale Yeast

Lallamand Nottingham (for a slightly dryer and less fruit forward finish)

ALL Grain version: Mash 8.75 lbs Maris Otter, , 8 oz Crystal 20 and 12 oz Dextrin Malt @ 150°F for 60 to 90 minutes using 1.25 quarts water per pound (3.125 Gallons) Follow your regular sparge process and use hop schedule above, reducing the bittering charge to 5 HBU.

This beer is an old favorite. It will be ready to consume as soon as it is carbonated. It will pour a creamy white head on top of a wonderful gold beer. This beer is from the Swale Brewery in Sittingbourne, Kent, England, and is sure to please the most refined palate. I could pontificate poetically about the hop aromas and flavor and the character of this beer…a medley of fruit and malt, citrus and crisp bitterness; the first sip will have you wishing summer would last forever, but it’s best you try it for yourself, rather than take it from me. Cheers!