Elaine’s Big Head Pale Ale: Recipe – 4/6/2007
This is beer has a lot of hop flavor and a nice pumpkin-amber color. There is only a very subtle hop biterness but lends a nice balance. The detrine malt ensures a nice mouthfeel and decent head retention.
Grain Bill
8 lbs 2-row Pale Malt
1 lbs Munich Malt
.5 lbs Cara-pilz Dextrine malt
1 lbs Crystal 60L Malt*
Hops
1 oz Centennial ( 9.3% )
1 oz Cascade ( 6.0 % )
Yeast
1.5 oz Windsor Dry Ale Yeast or Liquid London Ale Yeast
(Prepare a yeast starter)
Schedule ( 90 minute boil )
0.50 oz Centennial — 60 minutes
0.25 oz Centennial — 30 minutes
0.25 oz Centennial — 15 minutes
1 tsp Irish Moss ( optional )
0.50 oz Cascade — 10 minutes
0.50 oz Cascade — 5 minutes
Notes
Target Initial gravity: 1.042
Target Final gravity: 1.011
IBUs: 25
* Selecting a crystal malt with a higher lovenbond measure will result in a beer with a darker, more saturated red color.
You could even add some roasted barley to the mix to get a nice red color.
I was shooting for a BU:GU ratio of 0.5. I didn’t want this one to be too bitter; hopefully, it wont be too sweet either.
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