Rainy Day Pale Ale

All Grain Recipe

Submitted By: Cadrian (Shared)
Members can download and share recipes

Brewer: Joshua Veronee
Batch Size: 6.25 galStyle: American Pale Ale (18B)
Boil Size: 9.23 galStyle Guide: BJCP 2015
Color: 7.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 85.5 IBUsBoil Time: 90 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 12.00 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 1
4 lbs 12.00 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
1 lbs Victory Malt (25.0 SRM) Grain 4
1 lbs Wheat, Torrified (1.7 SRM) Grain 5
1.00 oz Centennial [11.4%] - Boil 30 min Hops 6
1.00 oz Mosaic (HBC 369) [12.3%] - Boil 30 min Hops 7
1.00 oz Centennial [11.4%] - Boil 10 min Hops 8
1.00 oz Mosaic (HBC 369) [12.3%] - Boil 10 min Hops 9
1.00 oz Citra [12.4%] - Steep 10 min Hops 10
1.00 oz Mosaic (HBC 369) [12.3%] - Steep 10 min Hops 11
2.0 pkgs California Ale (White Labs #WLP001 1.5l Starter) Yeast 12
0.50 oz Citra [12.4%] - Dry Hop 7 days Hops 13
0.50 oz Mosaic (HBC 369) [12.3%] - Dry Hop 7 days Hops 14
0.50 oz Citra [12.4%] - Dry Hop 3 days Hops 15
0.50 oz Mosaic (HBC 369) [12.3%] - Dry Hop 3 days Hops 16

Notes

Brewed Easter Sunday Morning. 3/27/16 CL 109.8 Mg 17.9 NA 17.3 So4 279.9 Cl 49.9 Mash PH 5.2 @ 153 Degrees for 60mins Fermented at 65 for 4 days then raised 1 degree to 66 for 2 days, then 1 degree to 67 for 1 day Then took carboy out and let sit at room temp for 2 weeks. After 2 weeks @ room temp started dry hoping for a week process, all in primary. Bottled Conditioned to 2.45 almost exactly 30 days since brew day.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine