Light in the East Pale Ale
- 3 lbs. light dry pale extract
- 3 lbs. amber dry malt extract
- 1 oz. 100% dextrin powder
- 1 tsp. gypsum
- 1/8 tsp. salt
- 0.5 oz. Columbus hop pellets
- 1 oz. Willamette hop pellets
- 3/4 cup corn sugar
- Wyeast 1968 liquid ale yeast
Step by Step:
Combine malt extracts, dextrin powder, gypsum, and salt with enough warm water to give you about 6.5 gallons total volume.
Heat to boiling, stir in Columbus pellets, and boil one hour. Cool with an immersion wort chiller, transfer to a sanitized fermenter, and ferment between 60° and 70° F.
When the head drops to the surface, place the Willamette pellets in a sanitized five-gallon carboy and siphon in the beer.
Top off as needed, and allow to settle for about a week. Siphon the beer off the settlings, prime, bottle, and let stand at cellar temperature for one to two weeks.