Scott Shurr's all-grain beer recipe page - Pale Ale
Blizzard Pale Ale
American pale ale
Activate the yeast so that it is ready to go 1 day before brewing.
Add yeast to starter solution so that starter is ready to go on brewing day.
Heat 2 1/2 gallons water to 170 degrees and add 1 tsp gypsum.
Combine with crushed grains. Hold at 153-155 degrees for at least 65 minutes.
Sparge with remaining water at 170-180 degrees. Boil for 60 minutes.
Add Perle hops at beginning of boil. Add Irish moss after 30 minutes.
Add Cascade hops for last 15 minutes. Add 1/2 oz. Hallertau for final 5 minutes.
Cool, combine in carboy with yeast starter.
After fermentation has slowed (no more than 1 week), rack to secondary adding
remaining 1/2 oz. of Hallertau hops to dry-hop.
To prime, stir sugar or extract into 1 1/2 cups of boiling wort, and
combine with the rest of the wort before bottling.
- 9 lbs. English 2 row pale malt
- 1/2 lb. English 2 row crystal malt
- 1/4 lb. American 6 row dextrin cara pils malt
- 1 oz. Perle hops pellets
- 1/2 oz. Cascade hops pellets
- 1 oz. Hallertau hops plugs
- 1 tsp. gypsum
- 1 tsp. Irish moss
- Wyeast 1056 American ale yeast
- 8 gallons water, filtered or pre-boiled
- 3/4 cup corn sugar or 1 1/2 cups dehydrated malt extract, for priming
A very good beer. Everything in balance.
Good (great beer) needs more body.
Index of my beer recipes
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Last update: 10 August 2003