Instructions: The 1/2 pound of Klages malt was toasted in a 350 degree oven for 10 minutes. The mash was done using Papazians temperature-controlled method. The Willamette hops are added after the boil, while chilling with an immersion chiller. The yeast is rehydrated in 1/2 cup of 100 degree water. Perle pale was a beautiful light-golden ale, crisp yet full-bodied.

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