Our Foggy Day Pale Ale, brewed about six weeks ago, is just now reaching its prime. I don't know where Scott dug up the recipe we worked from, but the result is a beautiful Pale Ale with a glowing gold hue, a hearty body that cloaks the tongue with a very satisfying bitterness, and a slightly metallic-tang aftertaste that almost makes you feel like you're drinking it from a canteen. For some reason, the metal tang and the bitter spice make me yearn for another sip when the first sip has barely cleared my throat. A glass of this goes quickly!(The picture above conveys a hint of the richness of color, but frost on the glass covers the clarity. It's clear enough to read a newspaper through!)
8 lb 2row
1 lb crystal 50-60L
0.5 carapils
1 oz cascade (60 minutes)
1 oz perle (half at 15 minutes and half at 0)
white labs California ale yeast
2 tsp gypsum
1 tab whirlflock (at 30 minutes)
mash 60 min at 152 degrees F with 3 gallons water and 1 tsp gypsum
sparge 4 gallons at 170 degrees F with 1 tsp gypsum
OG 1.042
FG 1.010
