English Pale Ale

To brew this English Pale Ale recipe, steep grains in 1 gallon (3.8 L) of water, heat to 154 °F (68 °C) for 30 minutes. Strain and sparge with 0.25 gallons (0.95 L) hot water and remove the grains. Stir in the liquid and the dry malt extract, and top up with water to 3.5 gallons (13.2 L). Bring to a boil and add the bittering hops. Boil for 45 minutes and add the rehydrated Irish moss. Continue boiling for 15 minutes. Turn off the heat, and add the second hops. Cool the wort to 65-70 °F (18-21 °C) then pour into fermenter with enough pre-boiled cool water to make 5.25 gallons (19.9 L). Aerate and pitch yeast when the temperature drops to 65-70 °F (18-21 °C). Ferment at 68 °F (20 °C) for approximately two weeks (or until you have reached final gravity). Prime with Coopers Brewery carbonation drops at bottling for a carbonation of approximately 1.5-2.0 volumes of CO₂. Allow one to two weeks to achieve carbonation.