The WC Hoppy New Year Pale v1.1

All Grain Recipe

Submitted By: corey_james (Shared)
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Brewer:
Batch Size: 10.50 galStyle: American Pale Ale (10A)
Boil Size: 13.17 galStyle Guide: BJCP
Color: 5.4 SRMEquipment: My Equipment
Bitterness: 44.8 IBUsBoil Time: 90 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: My Aging Profile
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.00 gal Water 1
18 lbs American Pale Malt (2-Row) (3.0 SRM) Grain 2
3 lbs Crystal Malt 20L (3.0 SRM) Grain 3
1 lbs American Dextrin (Cara-Pils) Malt (3.0 SRM) Grain 4
1 lbs American Wheat Malt (3.0 SRM) Grain 5
1.75 oz Cascade [8.1%] - Boil 90 min Hops 6
0.25 oz Cascade [8.1%] - Boil 30 min Hops 7
0.25 oz Chinook [11.0%] - Boil 30 min Hops 8
2.00 tsp Irish Moss (Boil 15 min) Misc 9
1.00 oz Cascade [8.1%] - Boil 10 min Hops 10
1.00 oz Chinook [11.0%] - Boil 10 min Hops 11
2.50 oz Cascade [6.5%] - Boil 0 min Hops 12
2.50 oz Chinook [11.0%] - Boil 0 min Hops 13
2.00 oz Citra [13.4%] - Boil 0 min Hops 14
2.00 tsp Amylase Enzyme (Boil 0 min) Misc 15
2 pkgs American Ale (Wyeast Labs #1056) Yeast 16

Taste Notes

<p>While transferring, took a taste from the sample and it is not overly bitter. Should turn out to be a nice pale.</p> <p>Sampled a bit with bottling and AMAZING&nbsp;got hints of passion fruit, grapefruit, a little ? tropical fruit, some nose of pineapple. It is a nice golden pale color.</p>

Notes

<p>First All-grain.</p> <p>First 10 gallon Batch.</p> <p>Brewing with Warner Scott.</p> <p>Split the batch and &nbsp;had a couple of errors being our first all-grain.</p> <p>1. Ended up with 12 gallons of beer when we calculated for 11. Must not have boiled off as much as we needed.</p> <p>2. Because of the outside temp, we had a real tough time hitting mash temp and only achieved 149&deg;F.</p> <p>3. Propane tanks kept freezing up due the outside temp (38&deg;F).</p> <p>Warner and I split the brews and we tried different yeast stains. I used Safale-05 American Ale style and he use Safale-04 English style ale.</p> <p>4. Upon transferring the Safale-05 fermented down to 1.007 and now dry hopping.</p>