• Prep Time:
  • Cooking Time:
  • Serves: 54 Servings

Beer Number 23

  • Recipe Submitted by on

Category: Brewing

 Ingredients List

  • 4 lb Plain light malt extract
  • Syrup
  • 1 1/8 lb (750 grams) Maltose
  • 2/3 oz Chinook Hops, flower,
  • (boil)
  • 1/3 oz Cascade Hops, flower,
  • (finish)
  • 1/2 oz Cascade Hops, pellets
  • (dry hopped in secondary)
  • Ale Yeast cultured from
  • Sierra Nevada Pale
  • 3/4 c Corn sugar (bottling)


About a week before, make a starter from 2 bottles of Sierra Nevada Pale
Ale. Use about 4 tablespoons of plain light malt extract syrup and a
couple of hop pellets. Boil major ingredients, ala Complete Joy of Home
Brewing, in 2 gallons of water. (60 minute boil). Add 1/3 ounce Chinook
hops at start of boil, 1/3 ounce Chinnook at 30 minutes and 1/3 ounce of
Cascade hops in the last two minutes of the boil. Then combine with 3
gallons of ice cold tap water (which was boiled the previous night, and
cooled in the freezer) in a 7 gallon carboy. Ferment in primary for a
week. Put 1/2 ounce of Cascade pellets in bottom of secondary and rack
beer into secondary. Bottle three weeks later. This a report on my second
use of "maltose" (a cheap rice malt available from most Oriental Markets).
In the previous attempt ("Number 17", see HBD #541 or The Cat's Meow: p
36) there were a few problems. It was also my first attempt at culturing
yeast (from a Sierra Nevada Pale Ale), and for various reasons, it didn't
work very well. The other problem was I used to much maltose, about 40%,
which made the result a little too light. This time I decided to use
about 20% maltose, which IMHO, is just about right. I've also since
perfected yeast culturing. The result is a nice thirst quenching, summer
ale, which, with my favorite pizza, is heaven*2. Taste: Excellent!
Original Gravity: 1.036 @ 74 degrees Final Gravity: 1.006 @ 69 degrees
Primary Ferment: 1 week Secondary Ferment: 3 weeks

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