Gordon's American Pale Ale

All Grain Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Gordon Strong
Batch Size: 6.50 gal	Style: American Pale Ale (10A)
Boil Size: 10.80 gal	Style Guide: BJCP 2008
Color: 4.3 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 63.7 IBUs	Boil Time: 90 min
Est OG: 1.050 (12.3° P)	Mash Profile: German 2-step infusion
Est FG: 1.015 SG (3.7° P)	Fermentation: Cold ale
ABV: 4.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.00 gal	Distilled Water	Water	1
0.75 tsp	Phosphoric Acid (Mash 0 min)	Misc	2
0.50 tsp	Calcium Chloride (Mash 60 min)	Misc	3
0.50 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
6 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	5
6 lbs	Pilsner (2 Row) Ger (2.0 SRM)	Grain	6
1 lbs 4.00 oz	Munich Malt (9.0 SRM)	Grain	7
0.50 oz	Galaxy [13.7%] - First Wort	Hops	8
1.00 oz	Galaxy [13.7%] - Boil 20 min	Hops	9
1.00 oz	Galaxy [13.7%] - Boil 10 min	Hops	10
1.00 oz	Galaxy [13.7%] - Boil 1 min	Hops	11
1.50 oz	Galaxy [13.7%] - Steep 0 min	Hops	12
1.0 pkgs	London ESB Ale (Wyeast Labs #1968)	Yeast	13

Taste Notes

Very clean malt backbone Dry but with a bit of body Fruity, citrusy hops dominate Clean, not harsh, bitterness

Notes

Gordon Strong recipe from BeerSmith Podcast #39 Use RO water not distilled Add phosphoric acid to brewing water before brewing Add water salts to mash, not brewing water Direct-fire step mash Post-boil volume 6.5 gallons; on my system I lose maybe 0.5 gal in transfer from kettle 20 minute whirpool (turn off burner, stir, wait 20 minutes) Use settling tank to remove extra hop particulates before pitching (chill, put in carboy, rack after 1 hour, pitch), this will cause some volume loss. Approx 5.5 gal beer in primary fermenter, leaves about 5.25 gallons finished product Calculated IBUs are too high -- tastes like much less due to FWH and all late hopping

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