DeFalco’s Golden Ale

(5 gallons/19 L, partial mash)
OG = 1.047  FG = 1.011 IBU = 23  SRM = 5  ABV = 4.6%

Ingredients

6.0 lbs. (2.7 kg) Alexander’s Pale liquid malt extract (or 5.0 lbs. (2.3 kg)
Muntons Extra Light dried malt extract)
1 lb. (0.45 kg) domestic two-row pale malt
0.5 lb. (0.23 kg) CaraPils® malt
6 AAU Cascade hops (45 min.) (1.0 oz./28 g of 6% alpha acid)
2.25 AAU Liberty hops (10 min.) (0.5 oz./14.2 g of 4.5% alpha acid)
2.25 AAU Liberty hops (0 min.) (0.5 oz./14.2 g of 4.5% alpha acid)
1 pkg. Burton water salts
1 pkg. Nottingham Ale or Wyeast 1056 (American Ale), 1007 (German Ale), White Labs WLP001 (California Ale) or WLP029 (German Ale) yeast.
1 pkg. Bru-Vigor
0.75 cup corn sugar (for priming)

Step by Step

In a small saucepan, bring a gallon (3.8 L) of water to 160–170 °F (71–77 °C). Add the bag of grains and water salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168 °F/76 °C) and bring the total volume up to two or more gallons in your brewpot. Bring to boil. Turn off heat and add malt extract. Return to boil, add the hops at the times specified in the ingredient list. Add the last does of Liberty hops and immediately turn off heat. Let stand for 20-30 minutes in a cooling bath. Pour the cooled wort into the fermenter. Bring the volume up to five gallons (19 L). If the temperature is less than 80 °F (27 °C), pitch the yeast and the packet of Bru-Vigor (if using) into the wort and place the lid and airlock over the fermenter. Ferment at 65–70 °F (18–24 °C). After fermentation, check the specific gravity. The F.G. should be 1.011 or less. If it is higher than 1.016, allow to ferment and settle for a few more days. Prime and bottle. Allow beer to age at room temperature for at least two weeks. Peak flavor is reachednafter six weeks.

All-grain option: Substitute eight pounds (3.6 kg) of pale malt for the malt extract.