Cape May Always Ready Pale Ale Recipe

Brewing Instructions

1. 1

   Mashing

   Start by mashing the grains to extract sugars.

2. 2

   In a large mash tun, heat 3 gallons of water to 165°F (74°C). Add the pale malt and crystal malt to the water. Stir well to ensure there are no dry spots.

3. 3

   Maintain a temperature of 152°F (67°C) for 60 minutes, stirring occasionally.

4. 4

   Sparging

   After mashing, sparge the grains to rinse out the sugars.

5. 5

   Heat an additional 2 gallons of water to 170°F (77°C). Slowly pour this water over the grains in the mash tun to collect the sweet wort.

6. 6

   Collect enough wort to total 5 gallons.

7. 7

   Boiling

   Boil the wort to sterilize and extract the hop flavors.

8. 8

   Transfer the wort to a large kettle and bring it to a boil. Once boiling, add the Cascade hops and boil for 60 minutes.

9. 9

   In the final 5 minutes of the boil, add the Amarillo hops.

10. 10

    Cooling

    Cool the wort down to fermentation temperature.

11. 11

    Use an immersion chiller or an ice bath to quickly cool the wort to about 68°F (20°C).

12. 12

    Fermentation

    Pitch the yeast and ferment the beer.

13. 13

    Transfer the cooled wort to a sanitized fermentation vessel and add the yeast. Seal the vessel and allow it to ferment for 1-2 weeks at 68°F (20°C).

14. 14

    Bottling

    Bottle the beer with priming sugar for carbonation.

15. 15

    After fermentation is complete, dissolve the priming sugar in 2 cups of boiling water and let it cool. Add this to the beer before bottling.

16. 16

    Bottle the beer in sanitized bottles and cap them. Allow them to carbonate for 1-2 weeks at room temperature.