Recipe - Rbs Pale Ale

7 One half pound English 2row malt
Three fourths pound Crystal malt
3 ounce Fuggles hops (boil)
Three fourths ounce Hallertauer hops (finish)
Ale yeast

You'll get good yield and lots of flavor from English malt and a 1stage
150 degree mash. In the boil, I added the finishing hops in increments:
One fourth ounce in last 30 minutes, One fourth ounce in last 15 minutes, and 1/4
ounce at the end (steep 15 minutes) don't have to be Fuggles; almost any
boiling hops will do, I usually mix Northern Brewer with Fuggles or
Goldings (just make sure you get .12.15 alpha). Conversion will pro
bably only take 60 minutes rather than 90. Depending on when you stop
the mash your gravity may vary as high as 1.050. That's a lot of body! This
is a simple allgrain recipe for a good pale ale that lets the beginner
concentrate on the mashing process. Hallertauer may not be traditional
for ales, but neither is a modern piano for sonatas. But I think
Beethoven himself would have used one if he had one. Original Gravity: up
to 1.050 Final Gravity: up to 1.020

Recipe By : Rob Bradley

From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip