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All Grain Recipe

Submitted By: reefball (Shared)
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Brewer: Todd Barber
Batch Size: 5.95 galStyle: American Pale Ale (10A)
Boil Size: 7.03 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: 5 Gallon 2 Pot Recirculating Mash/Boil
Bitterness: 18.5 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Recirculating BIAB, Pilsner Step Mash
Est FG: 1.015 SG (3.7° P)Fermentation: Saflale 23 Ideal
ABV: 5.2%Taste Rating: 31.0

Ingredients
Amount Name Type #
5.95 gal Venice City Water Water 1
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 4.00 oz Coopers Pale Malt Extract (20.3 SRM) Grain 3
1.50 oz Tettnang US / "German Label" [4.7%] - Boil 40 min Hops 4
2.00 oz Hallertauer Mittelfrueh [4.0%] - Boil 0 min Hops 5
1 pkgs Cooper Ale (Coopers #-) Yeast 6
1 pkgs Safale American 05 (DCL/Fermentis #US-05) Yeast 7
0.50 oz Gelatin (Knox) (Secondary 5 hours) Misc 8

Taste Notes

After it was on tap and near the end the Diacytel cleared and this beer really shined through. It was simple BUT the mash made it complex. Perfect color. Head was more than one probably wants....a 16 glass would stand 3 inches for about 2-3 minutes before it would settle to a perfect look. Definately needs longer lagering times with S-23

Notes

Forgot the 60F+ Diacytal rest, Diacytal badly...so pitched some Coopers Dry Ale (hydrated from packet) and left for 2 days at room temp, recrashed it, retapped it Diacytal still there although a bit less. Also pitched Gelatin in after the 2 days to try to clear it.....batch had to be rushed as the only other thing on tap is Pumpkin Ale.