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)
Choose All Grain or Extract in product options.
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!