Spring Forward Pale Ale (Partial Mash) 5 gal

Spring Forward Pale Ale
(Partial Mash) 5 gal

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This Homebrew Recipe was added by Kevin Elsken on November 29, 1997 at 22:22:01:
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Brewing Method: Partial Mash
Yeast: Wyeast 1028 London Ale
Yeast Starter: 1 quart
Batch Size: 5 gal
Original Gravity: 1.045
Final Gravity: 1.012
Alcohol Content: 4.3 %
Total Grains: 2.5 lbs
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 1 hour
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
Additional Fermentation:

Grain Bill:

1.0 lb 40L Crystal Malt
0.5 lb Vienna Malt
1.0 lb. British Pale Malt
1.1 lb Pale DME
3.0 lb Amber DME

Hop Bill:

0.5 oz Northen Brewer (Pellet) 9.0% AAU for 45 minutes
1.0 oz Northen Brewer (Leaf) 8.8% AAU for 45 minutes
1.0 oz Kent Goldings (Leaf) 6.0% AAU for 20 minutes
1.0 oz Kent Goldings (Leaf) 6.0% AAU for 5 minutes

Mash Schedule:

Mashed all grains at 150°F for 60 minutes at 150°F, rinsed with 2.5 gallons of 168°F water

Brewers Notes:

Made this up with some leftover materials (hence we have Vienna malt in an English ale, go figure). Bottled with 3/4 cup corn sugar. Drinkable in 2 weeks in bottle. Better after four. Received rave reviews from all my English Ale fans.