Independence Pale Ale

Stock # HBS012

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Ingredients:

• 5-pounds light DME
• 1.4-pound can Alexanders Kicker
• ½-pound 60L Crystal malt
• 1-ounce Northern Brewer hops (bittering)
• 1-ounce Cascade hops (flavor)
• 1-ounce Fuggle hops (aroma)
• 1 packet Danstar Windsor yeast (recommended liquid yeast: White Labs WLP023 – Burton Ale)
• 1 muslin grain bag
• 2 muslin hops bag
  
  

Procedure:

Put 1½ gallons of water into your brew pot, and raise the temperature to 165 degrees F. Place the cracked grains in a muslin bag, and drop them into the water – the temperature should drop to 155F. Maintain 155 degrees F for 30 minutes. Remove the grains, and bring the water to a boil. Add the extracts and bittering hops and set the timer for 60 minutes. Add the flavor hops with 30 minutes remaining. Add the aroma hops with 4 minutes remaining.

Add 3 gallons of chilled water to a clean and sterilized fermenter. Strain the wort into the fermenter, and add enough chilled water to bring the volume to 5¼ gallons. Add the yeast when the temperature falls below 80 degrees F.

Primary ferment should last 10 to 15 days.

O.G. 1.047-1.050 Alcohol Content: ~ 4.6%

F.G. 1.012-1.015