The WC Hoppy New Year Pale v1.1

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All Grain Recipe

Submitted By: corey_james (Shared)
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Brewer:
Batch Size: 10.50 gal	Style: American Pale Ale (10A)
Boil Size: 13.17 gal	Style Guide: BJCP
Color: 5.4 SRM	Equipment: My Equipment
Bitterness: 44.8 IBUs	Boil 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
2.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	16

Taste Notes

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

Notes

First All-grain. First 10 gallon Batch. Brewing with Warner Scott. Split the batch and  had a couple of errors being our first all-grain. 1. Ended up with 12 gallons of beer when we calculated for 11. Must not have boiled off as much as we needed. 2. Because of the outside temp, we had a real tough time hitting mash temp and only achieved 149°F. 3. Propane tanks kept freezing up due the outside temp (38°F). 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. 4. Upon transferring the Safale-05 fermented down to 1.007 and now dry hopping.

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