Making Homemade Wine and Beer

Description:

This really shouldn’t be too highly carbonated. This is a well-balanced brew with good maltiness and bitterness. It was good when fresh, albeit cloudy, but this is okay in a pale ale. After 2 months of refrigeration, it is crystal clear and still delicious! (And there’s only 1 bottle left.) By the way, Munton & Fison yeast is very aggressive— fermentation can be done in 24-72 hours. I hope you like this as much as I do.

Ingredients:

• 5 to 6 pounds, Alexander’s pale malt extract
• 1/2 pound, crystal malt, crushed
• 10 ounces, dextrose (optional)
• 1-1/4 ounces, Cascade hops (boil)
• 1/4 ounce, Cascade hops (finish)
• Munton & Fison ale yeast
• corn sugar for priming

Procedure:

Steep crystal malt and sparge twice. Add extract and dextrose and bring to boil. Add Cascade hops and boil 60 minutes. In last few minutes add remaining 1/4 ounce of Cascade (or dry hop, if desired). Chill and pitch yeast.