Fresh Bowl Pale Ale

I made a Pale Ale yesterday.  This had malt extract & hops from The Bruery (which is getting out of the homebrew supply biz;  I think I bought their last two cans of extract), other hops from Puterbaugh Farms (1 lb Columbus pellets.  Yo.), and yeast plus the secret ingredient from More Beer.  Truly, a lot of packages had to arrive to make this ale.  Here is the recipe:

6.6 lbs Briess Pilsen liquid malt extract

8 oz Cara-Hell malt

5 oz Dark Crystal malt

8 oz Aromatic malt

1 lb Biscuit malt

4 oz Malto-Dextrin

1 oz Northern Brewer hops – 60 min

1 oz Cascade hops – 10 min

1 oz Columbus hops – 1 min

Safale US-05 dry yeast

Can you guess the secret ingredient?  Yup, it’s the Biscuit malt, which I believe all American ales should have some of.  Really increases the malt complexity.  Which brings me to the name of the brew:  Fresh Bowl Pale Ale.  In the long-since cancelled sitcom “Ally McBeal,” John Cage was known to remark frequently that he liked a fresh bowl.  To wit:

Sometimes people leave in haste, forget to flush. Other times, there are residual remnants. I like a fresh bowl.

John Cage’s nickname is “The Biscuit.”  The name of the beer practically wrote itself.

Because this is the best Pale Ale I know how to make, I may have to enter this one in the Great Arizona Homebrew Competition.

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