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74 LeSabre Pale Ale
American Pale Ale • Extract • 2.5 gal
This is a simple pale ale that is a beautiful dark brown that matches the exterior of the first car I owned. It's very similar in flavor to Dogfish Head's Indian Brown Ale.
September 30, 2007 am 11:56am
0.0/5.0 0 ratings
Ingredients (Extract, 2.5 gal)
- 0.125 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.0938 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 3.00 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 0.75 oz
Cascade - 5.8 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.25 oz
Northern Brewer - 6.5 AA% pellets; boiled 20 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.25 oz
East Kent Goldings - 6.9 AA% pellets; boiled 2 min
East Kent Goldings
Mild, slightly flowery.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 15.5 SRM | 5 - 14 | |
| Alcohol: | 5.5% ABV | 4.5% - 6% | |
| Bitterness: | 45.9 IBU | 30 - 45 | |
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