Pale

All Grain Recipe

Submitted By: TerryMartin (Shared)
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Brewer: terry
Batch Size: 5.75 galStyle: American Pale Ale (10A)
Boil Size: 7.69 galStyle Guide: BJCP 2008
Color: 4.8 SRMEquipment: Terry's 60 min
Bitterness: 41.3 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)Fermentation: My Aging Profile
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs White Wheat Malt (2.4 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
8.00 oz Munich Malt - 10L (10.0 SRM) Grain 4
0.75 oz Citra [12.0%] - First Wort Hops 5
0.50 oz Simcoe [13.0%] - Boil 15 min Hops 6
0.50 oz Citra [12.0%] - Boil 10 min Hops 7
1.00 oz Amarillo Gold [8.5%] - Boil 5 min Hops 8
2.00 oz Citra [12.0%] - Boil 0 min Hops 9
1.00 oz Amarillo Gold [8.5%] - Boil 0 min Hops 10
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 11
2.25 oz Citra [12.0%] - Dry Hop 0 days Hops 12
2.00 oz Amarillo Gold [8.5%] - Dry Hop 0 days Hops 13
0.25 oz Simcoe [13.0%] - Dry Hop 0 days Hops 14

Notes

mashed in at 11:40 all RO water. Added 3 g gypsum, 2.4 cacl to mash water along with 4 mL lactic acid, pH measurd at 5.4. added 3.2 g gypsum, 2.6cacl to sparge water. shorted sparge vol by about .5 gal to try to hit pre-boil volume. added 178 degree spargewater to hit 168. totalrunoff = 7.75 gal 15 minute hop stand at end of boil fermented at 64 degrees fg on 12/29 = 1.014