Point Blanc

All Grain Recipe

Submitted By: Odland (Shared)
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Brewer: Kim Odland
Batch Size: 5.94 galStyle: American Pale Ale (10A)
Boil Size: 7.48 galStyle Guide: BJCP 2008
Color: 6.5 SRMEquipment: Boilermaker
Bitterness: 36.7 IBUsBoil Time: 90 min
Est OG: 1.054 (13.3° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 9.32 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
7.05 oz Caramel/Crystal Malt - 80L (76.1 SRM) Grain 2
0.35 oz Hallertauer Blanc [10.0%] - First Wort Hops 3
0.71 oz Hallertauer Blanc [10.0%] - Boil 30 min Hops 4
0.50 tsp Protafloc granulates (Boil 15 min) Misc 5
0.71 oz Hallertauer Blanc [10.0%] - Boil 15 min Hops 6
0.71 oz Hallertauer Blanc [10.0%] - Boil 1 min Hops 7
1 pkgs California Ale (White Labs #WLP001) Yeast 8
0.71 oz Hallertauer Blanc [10.0%] - Dry Hop 10 days Hops 9

Notes

Test batch for the new hop Hallertauer Blanc Used a large amout of slurry from Lervigs Betty Brown on this ale.