Ingredients * 2 pounds, 5 ounces American 2-row pale malt * 7 ounces crystal malt 40L * 4 ounces crystal malt 60L * 4 pounds, 2 ounces light dried malt extract * 1 ounce 'Centennial' hops at 10 percent alpha acids * 1 tsp Irish moss * 1/4 tsp yeast nutrients * 2 ounces Cascade hops at 5 percent alpha acids, divided * 1 ounce Cascade dry hops * 11-gram package Fermentis US-05 dry ale yeast
* 5 ounces corn sugar
The brewers chose to use an ale yeast
, and to ferment it cool, which gives it an alt-ish sensibility.
BELGIAN IPA: Maintaining a strong, hop-driven aroma, this subcategory uses Belgian yeast in place of American ale yeast
Best enjoyed by the river on a warm day in Cologne, it gives you the best of both of the above worlds by being one of the few German beers to use ale yeast
This beer is brewed with Pale Ale and Crystal Malts, five different American hops; Simcoe, Summit, Centennial, Amarillo and Colombus, together with a Californian Ale yeast
Pour four gallons of cold water into a nine- gallon barrel, then add four gallons more, quite boiling, and six pounds of molasses, with about eight or nine tablespoonfuls of the essence of spruce, and on its getting a little cooler, the same quantity of good ale yeast
3 ounces (60 L) (Lovibond) crystal malt 2 ounces chocolate malt 2 ounces biscuit malt 1 ounce (550 L) black malt 6 pounds Munton's plain light dry malt extract (DME) 1 ounce whole leaf 'Cascade' hops 1 ounce whole leaf 'East Centennial' hops 2 packets Windsor Ale yeast
(or other dried ale yeast
) 1 1/4 cups corn sugar or Munton's extra light DME or 1 cup honey
It's a deep, dark and chocolatey black lager based on a Czech recipe, but brewed with ale yeast
and UK-grown American hops.
While mass-produced lagers and beers are pasteurised and filtered to stop fermentation and then pumped with nitrogen or gas to make them fizz, in real ale yeast
is left in the cask to achieve the same effect.
strains ferment at higher temperatures than do the lager strains.
65 [degrees] is fine, but I have gone substantially higher using ale yeast
However, colder winter temperatures inhibited fermentation by the ale yeast
that had been used for hundreds of years and fostered an unlikely pairing with a second, heartier species--producing an unusual crisp, clear brew that became today's lager.