Stone Pale Ale

Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)

10 pounds plus 7 ounces crushed North American two-row pale malt

1 pound plus 4.2 ounces crushed 60L crystal malt
4.8 ounces crushed 75L crystal malt
About 9 gallons water
0.44 ounce Columbus hops (12.9% alpha acid)
tsp Irish moss
0.77 ounce Ahtanum hops (6.0% alpha acid)
1.19 ounces Ahtanum hops (6.0% alpha acid)
1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002
English Ale Yeast
1 cup plus 3 Tbsp light dried malt extract
Clean and sanitize all of your equipment.

Mashing

In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons

plus 12 cups of 172F water. The water should cool slightly when mixed with
the grain. Hold the mash at 156F for 20 minutes.

Add 2 gallons plus 2 cups of 184F water. The mixture should come up to
165F.

Lautering & Sparging

Lauter the mash. Once the liquid is lower than the level of the grain, begin to
slowly sprinkle 3 gallons plus 1 cup of 168F water over the grains to start
the sparge. Continue sparging.

The Boil

Set the brew kettle of wort on top of a propane burner and add water to bring
the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to
a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum
may develop at the surface. Skim it off and discard. Once the wort is at a full
boil, put a hops bag containing the Columbus hops in the kettle and set a
timer for 90 minutes. Stir the wort frequently during the boil and be watchful
to avoid boil-overs.

At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes
before the end of the boil, put a hops bag containing the 0.77 ounce of
Ahtanum hops in the kettle. When the boiling time is over, turn off the heat
and put a hops bag containing the remaining Ahtanum hops in the kettle.
Cover the kettle and immediately begin cooling the wort as quickly as
possible.

Pitching Yeast & Fermentation

Once the wort has cooled to 72F, discard the spent hops and check the
specific gravity of the wort with a hydrometer. The target starting gravity is
1.057 (14 Plato).

Transfer the wort to the primary fermentation bucket. Pitch the yeast (or
prepare a yeast starter).

Allow the wort to ferment through primary and secondary fermentation at

72F until it reaches a specific gravity of 1.014 (3.5 Plato).

Bottling

When youre ready to bottle, clean and sanitize the bottles, caps and bottling
equipment. Put the dried malt extract in a medium saucepan and stir in just
enough water to dissolve it. Bring the mixture to a boil over high heat.
Remove from the heat, cover and let cool slightly. Proceed with bottling.