Transatlantic Spring Ale

All Grain Recipe

Submitted By: danmouer (Shared)
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Brewer: Dan Mouer
Batch Size: 5.50 galStyle: American Pale Ale (18B)
Boil Size: 6.84 galStyle Guide: BJCP 2015
Color: 6.7 SRMEquipment: Dan's 10-gal BIAB
Bitterness: 44.4 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
0.50 oz Burton Water Salts (Mash 60 min) Misc 1
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
1.00 oz Mosaic [13.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.0 pkgs RVA Yeast Manchester Ale (RVA Yeast #Dry bitters) Yeast 7
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 8
1.00 oz Citra [12.0%] - Dry Hop 7 days Hops 9

Notes

Another in my ongoing experiments with TPSs, Transatlantic pale ales. This one has a more American accent. Using my usual Maris Otter (bread and cookies) with wheat for head retention and mouthfeel, but the hops are my favorite US varieties: Mosaic for complexity and Citra for, well, Citra! First attempt with RVA Manchester, but I’m hoping the esters will be restrained. Malt character and FG will be more English (but only min8mal fruit and caramel), but the hops are all Yankee, but retstrained and, I hope, balanced.

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