Cody's Pale Ale

All Grain Recipe

Submitted By: codyhite23 (Shared)
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Brewer: Justin
Batch Size: 6.18 galStyle: American Pale Ale (18B)
Boil Size: 8.00 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: Reaper Stand
Bitterness: 112.2 IBUsBoil Time: 75 min
Est OG: 1.056 (13.8° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.30 g Calcium Chloride (Mash 60 min) Misc 1
4.20 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
7 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs 8.00 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 4
2 lbs Oats, Flaked (1.0 SRM) Grain 5
6.40 oz Acid Malt (3.0 SRM) Grain 6
0.60 oz Apollo [17.7%] - Boil 60 min Hops 7
2.00 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 8
1.50 oz Chinook [13.0%] - Steep 30 min Hops 9
1.50 oz Citra [12.0%] - Steep 30 min Hops 10
1.0 pkgs London Ale III (Wyeast Labs #1318) Yeast 11
4.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 4 days Hops 12
1.50 oz Chinook [13.0%] - Dry Hop 4 days Hops 13
1.50 oz Citra [12.0%] - Dry Hop 4 days Hops 14

Notes

Whilpool - Turn off heat, add immirsion chiller, add whirl pool hops and let steep for 30 min. Dry Hop - 3 days after fermentation has started (when krausen has just fallen) add first dose of hops (2 oz mosiac, .5 oz each of citra and chinook). Leave hops in beer for 4-5 days, then keg beer. Hang bag of the rest of the hops (2 oz mosiac, 1 oz each of citra and chinook) so that it sits half way in the keg. Purge keg with co2 and transfer beer, let it sit in the 60's for 4 days then cool to serving temp and begin carbing.

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