Dry Hopped Pale Ale

All Grain Recipe

Submitted By: tlaffey (Shared)
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Brewer: Tom
Batch Size: 6.00 galStyle: American Pale Ale (10A)
Boil Size: 7.86 galStyle Guide: BJCP 2008
Color: 4.3 SRMEquipment: Tom's Blichman Pot and Cooler ( 6 Gal/19 L) - All Grain
Bitterness: 37.5 IBUsBoil 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 water

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