Brewing Recipe Sheet

Last Updated 17 October 1995

Batch #7

Name/Type Malt Extract: Telford's Imperial Pale Ale

Name: Peninsula Pale Ale

Yeast: Telford's (with kit)

Date Brewed: 7/27/94

Assistant Brew Master: Karin

Recipe: #3 Medium Body; Northern European

Preparation Remarks: I crushed the crystal malt with a wine bottle. Created a lot of "husks" and grounds in the brew pot. Much more color in the pot from the grain than the Dirty Sammy. Soaked grain for 30 minutes. Used LDM & sugar in the starter (good starter again). Hops seemed to dissolve well this time. On transfer, lesson learned - don't put the sediment guard on the tube too tight; it restricts the siphon flow. Golden Color. Still some hop residue floating in the primary. Observed some hops going into the carboy. Perhaps the lighter color beer just allows me to better observe anything that flows thru the transfer tube. It should settle out. Carboy completely filled. Observed yeast "Farts" in the carboy. On bottling, noticed a foamy head as we transferred to the bottle.

Tasting Remarks: On transfer, a light, mild, smooth pale ale. On bottling: a little sweet, with a rich golden color. First taste: nice initial carbonation; nice rich caramel color. Rich complex taste with caramel overtones. Karin says, "nice nose, hoppy taste".

Priming Sugar: 3/4 cup corn sugar

Boil Times:

Dates: Cost:

Bottles: 644 oz

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