#10 Spring Beer

All Grain Recipe

Submitted By: ed_lx (Shared)
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Brewer: Ed Alford
Batch Size: 5.55 galStyle: American Pale Ale (18B)
Boil Size: 7.85 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: 00_ Edison Braumeister - 20 Litre
Bitterness: 36.9 IBUsBoil Time: 70 min
Est OG: 1.051 (12.7° P)Mash Profile: Edison Braumeister Medium Body (EDIT 3)
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage Dry Hop
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.72 gal Distilled Water Water 1
9.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.00 g Calcium Chloride (Mash 60 min) Misc 3
1.00 g Salt (Mash 60 min) Misc 4
8 lbs 8.33 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 5
1 lbs 1.64 oz Munich I (Weyermann) (7.1 SRM) Grain 6
4.76 oz Acidulated (Weyermann) (1.8 SRM) Grain 7
0.60 oz Simcoe [12.2%] - Boil 70 min Hops 8
0.50 Whirlfloc Tablet (Boil 10 min) Misc 9
1.00 Yeast Nutrient (Boil 10 min) Misc 10
1.06 oz Simcoe [13.0%] - Steep 15 min Hops 11
1.06 oz Wai-iti [4.0%] - Steep 15 min Hops 12
1.0 pkgs Thames Valley Ale (Wyeast Labs #1275) Yeast 13
0.88 oz Wai-iti [4.0%] - Dry Hop 9 days Hops 14

Taste Notes

Light ale, clean and crisp. Great lime zest aroma from dry hopping.

Notes

Bottled 20 500ml PET bottles after primary. Primed with 3.56g light DME each. Dumped yeast from FV then dry hopped remaining 11l est) with 25g hops. First batch using bright tank. Clear beer, very slight haze, possibly from chill (initial pour at 1C). Served from 29/04/15

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