Electric Pale Ale

All Grain Recipe

Submitted By: wmowens21 (Shared)
Members can download and share recipes

Brewer: Wesley Owens
Batch Size: 6.00 gal	Style: American Pale Ale (18B)
Boil Size: 7.93 gal	Style Guide: BJCP 2015
Color: 5.1 SRM	Equipment: My Grainfather
Bitterness: 38.2 IBUs	Boil Time: 90 min
Est OG: 1.057 (14.1° P)	Mash Profile: Grainfather Mash
Est FG: 1.012 SG (3.2° P)	Fermentation: My Conical
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9 lbs 15.46 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs 3.99 oz	Vienna Malt (Weyermann) (3.9 SRM)	Grain	2
4.47 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
0.52 oz	Amarillo [9.2%] - Boil 20 min	Hops	4
0.52 oz	Centennial [10.0%] - Boil 20 min	Hops	5
1.20 items	Whirlfloc Tablet (Boil 15 min)	Misc	6
1.03 oz	Amarillo [9.2%] - Boil 10 min	Hops	7
1.03 oz	Centennial [10.0%] - Boil 10 min	Hops	8
1.00 oz	Amarillo [9.2%] - Boil 0 min	Hops	9
1.00 oz	Centennial [10.0%] - Boil 0 min	Hops	10
0.5 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	11
1.00 oz	Citra [12.0%] - Dry Hop 0 days	Hops	12

Notes

Water Profile Ca=110, Mg=18, Na=16, Cl=50, S04=275 1.25 qt/lb mash thickness. Single infusion mash at 152F for 90 mins. Mashout to 168F. 60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle. Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 7-10 days total. Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatin dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.

BeerSmith™ Recipes and Web Editor