Pilgrim’s Joy Thanksgiving Ale

5 gallons/19 Liters

OG: 1060/14.8 degrees P

Alcohol: 5.8–6.2%/vol

Color: pale amber

Bitterness: 31 IBU

All-Grain Recipe (calculated @ 75% efficiency)

5 pounds/ 1.4 kg Pilsener malt

2 pounds/0.9 kg Vienna malt

1.5 pounds/680 g Melanoidin malt

1.5 pounds/680 g Barbados or demerara sugar

Note: Melanoidin malt is a moist-kilned malt akin to a darker Munich malt, a name it sometimes goes by. Some maltsters call it “aromatic,” but not all aromatic malts are as dark as we’re looking for here.

Mini-mash recipe can be made by using 4 pounds of pale dry extract, and mashing the rest of the ingredients for an hour at 150 degrees F (66 degrees C) and adding the drained wort to the extract.

1.5 ounces 60 min Hallertau 4.5% AA

0.75 ounce 30 min Saaz 3% AA

1.0 ounce 5 min Saaz 3% AA

A Belgian Abbey yeast is appropriate here. Ferment at 70-74°F (21-23 degrees C) if possible.

* The Brewers Association (www.beertown.org) offers a beer and food matching booklet I prepared. It’s available for a modest cost.