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.

O.G. 1.045
F.G. 1.009

Judge's comments

A very good beer. Everything in balance. Good (great beer) needs more body.

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Last update: 10 August 2003