Pale Ale

Recipe Type: Extract

Fermentables
3.3 lbs light M&F DME
3 lbs light unhopped M&F malt extract
1 lbs crystal malt
 
Hops
 2 oz Willamette hops
 
Yeast Wyeast #1007

Procedure Started yeast 48 hours prior to brew.

Used 1 cup DME boiled in 2 cups water for primer.
1 ounce Willamette at start of boil 1, ounce at end. Boiled 1/2 hour, sat 1/2 hour, strained into primary, pitched yeast, fermented at 78 in primary for 1 week, secondary for 2 weeks. Used bottled water because my water has a high concentration of calcium and no cholorine.