The Converter

This is a simple and refreshing brew for those hot summer days.
Brewed originally for friends and family who are accustomed to
"beer for the masses", this recipe has converted many people to
microbrewed beer.

Brewer:	TB Jay		Email:	jinman1@tampabay.rr.com
Beer:	The Converter		Style:	American Pale Ale
Type:	Extract w/grain		Size:	5.25 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	16 IBU
OG:	1.039		FG:	1.010
Alcohol:	3.8% v/v (3.0% w/w)
Water:	Approximately 50% R/O, and 50% Tampa tap water (very hard).
Grain:	4 oz. American crystal 10L
Steep:	Place crushed crystal malt in a muslin bag and set in 2 gallons of cold water. Take about 30 minutes to raise the temperature to 160°F. Remove the grains and squeeze all the juice from the bag.
Boil:	60 minutes	SG 1.103	2 gallons
	3 lb. Light dry malt extract 2 lb. Rice extract 0 lb. Corn sugar
	Irish Moss last ten minutes of boil.
Hops:	1 oz. Cascade (5.6% AA, 60 min.) .5 oz. Cascade (5.6% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	WYeast American Ale 1056.
Log:	Ferment 10 days. Bottle and guzzle after 14.
Carbonation:	I prefer this brew with ample carbonation. 1-cup corn sugar does the trick.
Tasting:	Smooth, light, and tasty. Also very good with saaz hops and a lager yeast.

Recipe posted 06/13/00.