True to style our American Pale uses a standard American Ale Yeast, but switching it up can lead to great results. English yeast will attenuate less leaving a maltier base, Belgian Yeast can add a plethora of fruity esters, and Saison yeast can create a tasty hoppy Saison!
Goug�res are the savory equivalent to a cream puff. I use Pale Ales to make them as they pair well with the woodsy thyme and nutty gruyere. Full Recipe.
- SRM: 7.7 (Gold)
- 60 Minute Boil
Malts & Specialty Grains- 6 lb. Light Malt Extract- 8 oz. Victory Malt
Hops- 3 oz. Galena- 2 oz. Cascade
Yeast Choices:- Safale US-05- Danstar Nottingham Ale Yeast- White Labs California Ale Yeast (WLP001)- Wyeast American Ale Yeast (1056)
Other- 5 oz. Corn Sugar (Boil)- 5 oz. Priming Sugar- Mesh Grain Bag