Cliff’s Pale Ale
Produces 5 gallons beer

Grains should be slightly cracked leaving hulls in place
Water Ph start at 5.2Ph Adjust as necessary

The Mash:
1.) Mash the grain in 3.28 gallons of well boiled water (Strike Water) boiled and lowered to 165Deg-F
.............(i) Goal: to get the volume in the Mash Tun to 151Deg-F.
.............(ii) Start the strike water around 165 Deg-F
2.) Hold at 151-F for 75 minutes.
3.) A gallon (or more) of the strike water is added at the end of the mash
.............(i) Strike Water is well boiled.
.............(ii) This addition of Strike water is meant to raise the mash temp to 170-F
.............(iii) Hold at 170 F for 15 minutes This kills the enzymes
4.) GRAIN amounts.
.............(i) Pale Malt Maris Otter 8 pounds
.............(ii) Aromatic Malt 0.5 pound
.............(iii) Munich Malt 0.5 pound
.............(iv) Carafoam 0.4 pound
.............(v) Carared 0.4 pound
.............(vi) Caramel/Crystal Malt 0.4 pounds
.............(vii) Wheat Malt, Belgian 0.4 pounds
.............(viii) Barley, Flaked 2.08 ounces

Now you have wort.

Lautering:
1.) Rinse the wart back through the grain husks and other material till the wart runs clear.
.............(i) Method ONE: use any vessel, draw wort off the mash tun and pour it back through the settled grain till it runs clear of crap.
.............(ii) Method Two: Run the whole volume into a carboy then siphon back down through the grains till it’s clear of crap


CHOOSE CONVENTIONAL SPARGE OR BATCH SPARGE
Conventional Sparge:
1.) Sparge water is well boiled 168-Deg –F
2.) Time 75 – 90 minutes
3.) Sparge water 3 gallons
4.) Flow 1.5 Gallons @ 15 minutes
5.) When Wort runs clear Sparge with the remainder of hot water necessary to complete the volume in your Secondary Fermenter.
6.) The Sparge water is run through the mashed grains to capture any residual sugars in the mashed grain.
7.) Combine all the wart and sparge products in one container and Chill the Wart.

✔✔Batch Sparge:
1.) Draw off all the wort First.
2.) Sparge water is well boiled 168-Deg –F
3.) Time 30 minutes
4.) Sparge water 3 gallons
Add a few extra pounds of base grains to compensate for efficiency losses


The boil:
1.) Use a tube to drain the wort from the Tun to the kettle Don’t spash it in ( it may pick up things in the air) .
2.) Bring wort to a boil TIME 75 Minutes
3.) Make a Stick with Carved Gallon Markers on it that fits your Boil pot.
4.) TIME THE BOIL

Hopping:
1.) Once a boil is achieved mark the time.
2.) put hops in nylon sacks (7 nylon sacks needed)
(i) 2 packs: Liberty 1 oz
(ii) 1 pack: Pearle 0.5oz
(iii) 0 packs: Styrian Golding ( replaced Centenial)
(iv) 0 packs Amarillo
(v) 0 packs Cascade
(vi) 3 packs .5oz BLEND @: Amarillo 7.8%, Cascade 4.0% Styrian Golding 5.9% (3/4, less than 1/2, little more than 1/2)
(vii) 1 pack 1oz BLEND: Amarillo 7.8%, Cascade 4.0% Styrian Golding 5.9% (3/4, less than 1/2, little more than 1/2)

3.) 10 minute mark Add Pearle at the leave in 60 minutes
4.) 10 Minute Mark Add BURTON SALTS
5.) 45 minute Mark Add Liberty 0.5oz
6.) 30 minute mark: Add Liberty
7.) 60 minute mark Add BLEND 0.5oz
8.) 65 minute mark Add BLEND 0.5oz
9.) 70 minute mark Add BLEND 0.5oz
10.) Half-Whirlfloc-tab Added at the last 15 minutes of boil.
.............(i) on flame out stir into a large spinning whirl
.............(ii) let settle before siphoning off
.............(iii) only use half a tablet
11.) Flame out add BLEND Hops 1oz for 10-15 minutes


Wart Chilling
1.) Chilling water is well boiled water frozen in clean containers
2.) Add the sterile ice to the wart to lower the temperature to a little less than 80Deg-F

Yeast casting:
1.) With wort in the primary fermenter at 80 Deg F or less add yeast to the wort and place tight lid on with CO2 trap. Wyeast 1968 London ESB Activator.
.............(i) this yeast can tolerate 10% alcohol.
(ii) Can add sugar is desired.

Primary ferment:
1.) Ferment till foaming stops ( a week or less)
2.) Use a Fermentation Trap
3.) Then transfer to glass secondary fermenter.

Second Ferment:
1.) Put Wort in Glass fermenter add a touch corn sugar (less than an ounce) and install Fermentation Trap
2.) Ferment till bubbles stop and yeast settles.

Bottling:
1.) Siphon Beer off to a holding Carboy making sure not to transfer any yeast from the bottom of glass fermenter.
2.) Add carbonizing sugar 4oz stir and bottle.
3.) Hold in bottles for 1 – 2 weeks before consuming.