I kegged 5 gallons of California Pale Ale and sampled it last night. What a surprise! It is very floral with good bitterness but not overpowering. I brewed it February 1st from my own recipe (see below) and fermented it for 2 weeks. I transferred it to my secondary fermenter with 1 oz Cascade pellet hops and let it dryhop til yesterday. I can hardly wait to share it with my friends.

• 1/4 lb Crystal malt 10L specialty grains
• 7 lbs. pale malt extract
• 1/4 cup malto dextrine
• 1 oz. Nugget pellet hops @ 8.5% alpha acids for bittering
• 1 oz Cascade pellet hops for flavoring
• 1 oz Cascade pellet hops for aroma
• 1 oz Cascade pellet hops for dryhopping
• 1 tsp. Irish moss
• White Labs California Pale Ale Yeast WL001

Steep grain in 2 gallons of water at 150F for 45 minutes. Rinse 3 times with 150F water and discard spent grain.

Bring water to a boil, reduce heat and add the malt extract, malto dextrine, and enough water to make 6 gallons. Bring back to a boil, add the Nugget hops, and boil for 45 minutes.

Add 1 oz Cascade hops and irish moss and boil for 14 minutes.

Add 1 oz. Cascade hops and boil for 1 minute.

Chill as quickly as possible to 80F, aerate the wort, and pitch the yeast.

After 2 weeks, rack to a secondary frmenter and add 1 oz. Cascade hops, and let rest for 5-6 weeks.

If bottling, rack to bottling bucket and add 3/4 cup corn sugar, before filling your sanitized bottles and capping. Let carbonate for at least 2 weeks.

If kegging, fill your sanitized 5 gallon keg and force carbonate.

Enjoy!

P.s. All grain brewers can use 10.3 lbs. 2 row pale malt, 1/2 lb. dextrine malt, and the specialty grains @ 122F for 30 minutes, then 150F for 60 minutes. Add 30% less bittering hops for 90 minutes of the boil. Follow directions for the extract after that.