Columbus Pale Ale

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This beer won first place in the 1997 California State Fair in the California Style Microbrewery Pale Ale category.

Ingredients for 6 1/2 Gallons

Malts

Hops

Yeast

Procedure

Mash-in with 11 Qt of water at 140°F. Target temp 132°F
25 min protein rest
Add 6 Qt boiling water. Target temp 154°F
1 1/2 hr Starch Conversion. Final temp 147°F
Mash-out to 170°F
Sparge with about 10 Qt water at 170°F
Skim hot break prior to first hop addition
Steep final hops for 5 minutes with heat off before chilling
Ferment at 65°F
Dry Hop in secondary, 14 days
Prime with 162 grams priming sugar

O.G. 1.046
F.G. 1.011

Judges' Comments

Brewers' Comments

This beer has a booming hop nose which was a little harsh at first. It mellowed nicely with age, reaching perfection about 6 months after brewing.