8 lb Klages malt
1 lb Flaked barley
1/2 lb Toasted Klages malt
1/2 lb Cara-pils malt
1 1/2 oz (12.4 AAUs) Perle hops
(boil)
1/2 oz Willamette hops (finish)
1 ts Gypsum
1/2 ts Irish moss
14 g  Muntona ale yeast

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.

Serving Size: