Scott Shurr's all-grain beer recipe page - Pale Ale

• 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

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

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