New England Pale Ale

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 18.49 galStyle: American Pale Ale (18B)
Boil Size: 21.10 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: Braumeister 50L
Bitterness: 30.2 IBUsBoil Time: 90 min
Est OG: 1.054 (13.3° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
18.00 g Calcium Chloride (Mash 60 min) Misc 1
9.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
11 lbs 0.37 oz Maris Otter (Crisp) (4.0 SRM) Grain 3
6 lbs 9.82 oz BEST Wheat Malt (BESTMALZ) (2.4 SRM) Grain 4
4 lbs 6.55 oz Oats, Flaked (1.0 SRM) Grain 5
4 lbs 6.55 oz Pale Malt (2 Row) US (2.0 SRM) Grain 6
2 lbs 13.86 oz Caragold (Crisp) (7.6 SRM) Grain 7
2 lbs 3.27 oz Wheat, Flaked (1.6 SRM) Grain 8
3.00 g Calcium Chloride (Boil 60 min) Misc 9
7.05 oz Amarillo [8.7%] - Boil 5 min Hops 10
3.53 oz Citra [13.0%] - Boil 5 min Hops 11
3.53 oz Mosaic (HBC 369) [12.2%] - Boil 5 min Hops 12
7.05 oz Amarillo Whirlpool 40min 78C [8.7%] - Boil 0 min Hops 13
7.05 oz Citra Whirlpool 40min 78C [12.0%] - Boil 0 min Hops 14
7.05 oz Mosaic Whirlpool 40min 78C [12.2%] - Boil 0 min Hops 15
6 pkgs Vermont Ale (Yeast Bay #-) Yeast 16
3.53 oz Amarillo [8.7%] - Dry Hop 10 days Hops 17
3.53 oz Citra [12.0%] - Dry Hop 10 days Hops 18
3.53 oz Mosaic (HBC 369) [12.2%] - Dry Hop 10 days Hops 19
10.58 oz Citra [12.0%] - Dry Hop 3 days Hops 20
10.58 oz Mosaic (HBC 369) [12.2%] - Dry Hop 3 days Hops 21

Notes

Very doughy mash. Tough to get the Speidel to sirculate. Too fine crush? Should have used rice hulls, but I am out. Cool to 21C. Ferment at 22C for 11 days. Add first dryhop (in weighted hop bags) next day. Add second dry hop (in weighted hop bags) 5days before cold crash. Add second dry hop (in weighted hop bags) 3days before cold crash. Crash to 1C for 3days. Keg.