Offshore Pale Ale 65L
All Grain Recipe
Submitted By: brewmyster (Shared)
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Brewer: Gg | |
Batch Size: 16.91 gal | Style: American Pale Ale (10A) |
Boil Size: 19.73 gal | Style Guide: BJCP 2008 |
Color: 10.4 SRM | Equipment: Guppy 65L Conical/90L HLT/100L HLT |
Bitterness: 37.7 IBUs | Boil 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% ABVThis Recipe Has Not Been Rated