Hard Point Pale
By: Beau BurkeStyle: American Pale Ale
OG: 1.052
FG: 1.012
Recipe Type: Extract
This is the first beer I made that I've truly loved. Nothing complex or pretentious about it, it's just a great, simple, drinkable beer. It's also the one beer I've gotten the most compliments on so far.
I have no idea why I named it "Hard Point Pale." For those of you unfamiliar with the term, a "hard point" is a place on a vehicle where a weapon is mounted. I know, right. Maybe I was predicting its resounding success? Maybe it was in honor of my new kegging system (of which this was the first to pour from)? Who knows. All I know is that it went fast.
I have no idea why I named it "Hard Point Pale." For those of you unfamiliar with the term, a "hard point" is a place on a vehicle where a weapon is mounted. I know, right. Maybe I was predicting its resounding success? Maybe it was in honor of my new kegging system (of which this was the first to pour from)? Who knows. All I know is that it went fast.
Ingredients
- 7 lb Light LME
- 1/2 lb Crystal malt (20L)
- 2 oz whole Chinook
- 2 oz whole Cascade
Procedure
- Steep grain at 150F for 30 minutes.
- Remove grain and bring water to boil.
- Boil with 1 oz Chinook for 60 minutes.
- At 10 minutes remaining, add 1/2 oz Chinook and 1/2 oz Cascade.
- At 1 minutes remaining, add 1/2 oz Chinook and 1/2 oz Cascade.
- Sparge into 2 gl cold water.
- Top off to 5 gl
Ferment
- Pitched 500ml starter at 78F.
- Racked to Secondary 5 days later with 1 oz Cascade (1.019).
- Kegged after 2 weeks in secondary.
Notes
- Hop aroma disappeared in the keg! Don\'t know what happened, but it was great going in.
- I think I\'m going to force carbonate from here out. CO2 is cheap, it\'s faster, and there\'s less chance of something nasty growing in the keg while it\'s in the fridge.
