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prev next#8:  Burch Pale Ale (Pale Ale)
Chris Swingley Michael Marchetti 
12-Apr-1991

Recipe (for 5 gallons final volume)

3.5	pounds		Light Dry Malt Extract
5.0	pounds		Klages Malt
1.0	ounces		Munich Malt
0.5	pounds		Crystal Malt, 40L
0.8	ounces		Eroica pellet hops, % AA (60 minutes)
0.8	ounces		Cascade pellet hops, % AA (40 minutes)
0.5	ounces		Cascade pellet hops, % AA (30 minutes)
0.5	ounces		Cascade pellet hops, % AA (1 minutes)
0.5	ounces		Cascade pellet hops, % AA (dry hopped in secondary)

• Wyeast #1056 (Chico Ale Yeast), pitched at 76°F
• Starter: 1 quart water, 6 T cup DME, pitched at 76 F

Water

• Davis City water
• 2.0 gallons  water treated with:
• •  Boiled, cooled.

Mash

• 8.0 quarts water @ 130°F, grist ratio of 1.8 quarts:pound @ 124°F (Held 30 minutes)
• Heated, grist ratio of 1.8 quarts:pound @ 138°F (Held 30 minutes)
• Heated, grist ratio of 1.8 quarts:pound @ 151°F (Held 20 minutes)
• Heated, grist ratio of 1.8 quarts:pound @ 155°F (Held 10 minutes)

Sparge

• 2.0 gallons water @ 180°F, drain

Boil

• Boiled 3.5 gallons for 60 minutes to yield 3.0 gallons wort

Fermentation

• Primary: plastic, 3 days, 80°F, Added cold water to fill fermenter
• Secondary: glass, 5 days, 80°F

Packaging

• Bottled with 0.75 cups dextrose

Properties

Starting Gravity: 1.046	Final Gravity: 1.008
Original Extract: 11.9°plato	Apparent Extract: 2.05°plato
	Real Extract: 3.90°plato
Alcohol: 5.2% by volume	(4.1% by weight)
Apparent Attenuation: 82.8%	Mash Efficiency:
Bitterness: 40 IBU	Color: 10 SRM
BU:SG: 0.87	BV: 2.10

Tasting Notes

• Opened second bottle (1 May): Very slight fizz, no head or carbonation. Excellent aroma, taste, quite bitter.