Offshore Pale Ale 65L

All Grain Recipe

Submitted By: brewmyster (Shared)
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Brewer: Gg
Batch Size: 16.91 galStyle: American Pale Ale (10A)
Boil Size: 19.73 galStyle Guide: BJCP 2008
Color: 10.4 SRMEquipment: Guppy 65L Conical/90L HLT/100L HLT
Bitterness: 37.7 IBUsBoil Time: 60 min
Est OG: 1.052 (12.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.012 SG (2.9° P)Fermentation: Ale, Single Stage
ABV: 5.2%Taste Rating: 40.0

Ingredients
Amount Name Type #
28 lbs 10.56 oz Gladfield American Ale Malt (2.5 SRM) Grain 1
3 lbs 1.38 oz Gladfield Medium Crystal Malt (56.3 SRM) Grain 2
1 lbs 10.46 oz Gladfield Light Crystal Malt (32.0 SRM) Grain 3
1.06 oz Cascade NZ [6.6%] - Boil 60 min Hops 4
1.41 oz Cascade NZ [6.6%] - Boil 40 min Hops 5
1.41 oz Cascade NZ [6.6%] - Boil 20 min Hops 6
1.23 oz Citra [13.5%] - Boil 10 min Hops 7
1.06 oz Cascade NZ [6.6%] - Boil 10 min Hops 8
3.00 tsp Irish Moss (Boil 10 min) Misc 9
1.06 oz Amarillo Gold [8.9%] - Boil 5 min Hops 10
0.71 oz Amarillo Gold [8.9%] - Steep 10 min Hops 11
0.71 oz Citra [13.2%] - Steep 10 min Hops 12
3.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
1.41 oz Amarillo Gold [8.5%] - Dry Hop 4 days Hops 14
1.41 oz Citra [12.0%] - Dry Hop 4 days Hops 15

Notes

All grains Gladfield through Baylands Brewery Used Gladfield American Ale Malt - no profile available in BeerSmith so I made it up from Gladfield website Yeast was dropped from Green Flash IPA clone (US05 @1.055) on Brewday. Brewed on 02 Jun 15 75 C strike hold @ 68C sparge - @75.6 First runnings @ 1.080 Pre boil was a little high so added 10L water to boil kettle 1.048 @ pre boil (82 litres) added Irish Moss 3 tsp @ 5 mins to go 1.052 @ post boil (64 litres) on hydrometer Whirlpooled and allowed to steep for 10 mins Wort 1.050 @ 18C out of wort cooler - filled fermenter to 17 Gal / 64 L line used yeast from Leftcoast IPA - (Safale / US 05) - added 300ml of cooled wort (from mid way through boil) to the yeast jar, yeast started to froth by pitching time. Fermentation started 12 hours after putting in fermenter Heat belt put on 22C Fermented strongly until 07 Jun (5 days) Day 7 dropped yeast for future brews, dry hopped Day 10 dropped temp to 2C Day 12 Added 3 tsp of gelatine and 150ml water, dumped more yeast out Day 14 Dumped more yeast out Day 17 Kegged (18 JUN 15) 2 2/3 kegs finished at 1.095 5.2% ABV

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