CHARACTER DESCRIPTION OF GOLD CUP-WINNING CASCADE PALE ALE
A pale, light golden lager with a “Pale Ale” label. Clean and neutral aroma with a hint of honey character. Hop and malt characters not detectable in aroma. Light-bodied mouth feel accompanied by a clean honey-like, light malt flavour. Refreshing with no characteristics of an ale. Hop bitterness is pleasant without being assertive. Honey character may come from controlled fermentation of a sugar adjunct. Great drinkability.
• Recipe for 5 U.S. gallons (19 litres) Cascade Pale Ale
Original Gravity: 1.044 (11)
Final Gravity: 1.006 (1.5)
Alcohol by volume: 5.2
Colour: 3.6 SRM (7.2 EBC)
Bittering Units: 23
ALL-GRAIN RECIPE AND PROCEDURE
5 lbs. (2.3 kg.) American 2-row pale malt
2 lbs. (0.9 kg.) light honey
1/4 lb. (114 g.) American Cara-Pils malt
51/4 lbs. (2.4 kg.) Total grains
4 HBU (113 MBU) Australian Pride of Ringwood hops (pellets)—60 minutes (bittering)
2 HBU (56 MBU) American Tettnanger hops (whole)—30 minutes (flavor)
1/2 oz. (14 g.) American Tettnanger hops (whole)—steep in finished boiled wort for 2 to 3 minutes (aroma)
1/4 tsp. Irish moss
3/4 c. corn sugar for priming in bottles. Use ½ cup corn sugar if priming a keg.
Wyeast 2278 Czech Pils Lager yeast
A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 l.) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 l.) of boiling water, adding heat if necessary to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2.5 gallons (9.5 l.) of 170-degree F (77 C) water. Collect about 3.5 gallons (13 l.) of runoff. Add 2 more gallons (7.6 l.) water, bittering hops and honey, and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep for 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 degrees F (18 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary at 55 degrees F (15 C). Then transfer into a secondary fermenter, chill to 50 degrees F (10 C) to age for two more weeks, then lager for two to four more weeks at 40 degrees F (4.5 C).
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated, then store chilled.