I hope to get this in the fermenter this weekend. Mainly I'm wanting to use the last WCPA can I have and get another batch going.

1 can WCPA HME
1 pound Breiss Amber DME
Danstar Windsor dry ale yeast

This will ferment in my water heater closet, since that's warmer than the ledge in my basement I'd initially thought about using. And by warmer, I mean lower 60s. I'll stick it in a cooler with a couple of room-temp bottles of water to help level out the temp swings.

I am interested to hear how this turns out with the amber DME. I am new to brewing, but from what I have read it think the amber malt may add some sweetness to the beer which could beinterestingin a pale ale. Or I am mistaken. Keep us posted with how it goes.

Yes, between some sweetness from the amber DME and the Windsor not having high attenuation, a little sweet was the intention. I'll keep the thread updated.

Well, it won't really have the hop profile of an actual pale ale...certainly not a West Coast Pale Ale, but not even an English Pale Ale.

That's just the nature of the terribly misnamed WCPA.

So this will be more like a dirty blonde, or pale amber. Sloppy Seconds Dirty Blond Ale?

Chuckle. I'll change it to Sloppy Seconds Dirty Blonde tomorrow :-)

So your brews seem to have a...ummmm...numbers theme.

I'll probably drop the numbers theme after 4. But I'll include innuendo when I can *chuckle*

"It's how you use it five" is begging for a recipe that utilises some off beat ingredient.

The WCPA and some Amber DME would be great, but as Jon goes into, there won't me much hop presence at all. Might not hurt to add some hops when adding together the extracts in the pot, or even dry hop for some extra flavor. I mean, it would be fine as you have it, just a much more malt forward and maybe even sweeter beer, especially with a lower attentuating yeast like Windsor.

Report back how it comes out. Cheers, good luck on the 2nd brew.

The low hop and high sweetness was actually the idea, but thanks for the heads up.