Dry Hopped Pale Ale
All Grain Recipe
Submitted By: tlaffey (Shared)
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Brewer: Tom | |
Batch Size: 6.00 gal | Style: American Pale Ale (10A) |
Boil Size: 7.86 gal | Style Guide: BJCP 2008 |
Color: 4.3 SRM | Equipment: Tom's Blichman Pot and Cooler ( 6 Gal/19 L) - All Grain |
Bitterness: 37.5 IBUs | Boil Time: 60 min |
Est OG: 1.051 (12.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Single Stage |
ABV: 5.2% | Taste Rating: 40.0 |
Ingredients
Amount |
Name |
Type |
# |
11 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
4.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
4.00 oz |
Caramel Malt - 40L (Briess) (40.0 SRM) |
Grain |
3 |
4.00 oz |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
4 |
0.75 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
5 |
0.50 oz |
Cascade [5.5%] - Boil 30 min |
Hops |
6 |
0.50 oz |
Cascade [5.5%] - Boil 15 min |
Hops |
7 |
0.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
1.00 g |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
0.25 oz |
Simcoe [13.0%] - Steep 10 min |
Hops |
10 |
2.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
11 |
0.50 oz |
Centennial [10.0%] - Dry Hop 4 days |
Hops |
12 |
Taste Notes
VERY good result with this recipe. Notes
Water used was carbon filtered to remove chloramine plus 0.5gm potassium metabisulphite in 11G water.
Water adjusted with gypsum and calcium chloride to have -70 RA, about 190ppm Ca, So4/Cl=3.3.
Room temp mash pH about 5.35-5.4.
Phosphoric acid used to acidify sparge waterThis Recipe Has Not Been Rated