NZ Pale Ale
All Grain Recipe
Submitted By: Jaybob79 (Shared)
Members can download and share recipes
Brewer: James Sturman | |
Batch Size: 10.57 gal | Style: American Pale Ale (10A) |
Boil Size: 12.88 gal | Style Guide: BJCP 2008 |
Color: 6.2 SRM | Equipment: James's Equipment |
Bitterness: 39.9 IBUs | Boil Time: 60 min |
Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Single Stage |
ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
18 lbs 11.83 oz |
Gladfield American Ale Malt (2.5 SRM) |
Grain |
1 |
1 lbs 1.64 oz |
Gladfield Gladiator Malt (5.1 SRM) |
Grain |
2 |
1 lbs 1.64 oz |
Gladfield Light Crystal Malt (32.0 SRM) |
Grain |
3 |
1 lbs 1.64 oz |
Gladfield Toffee Malt (5.3 SRM) |
Grain |
4 |
0.78 oz |
Southern Cross [13.0%] - Boil 15 min |
Hops |
5 |
0.71 oz |
Rakau (Alpharoma) [10.5%] - Boil 15 min |
Hops |
6 |
0.46 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
0.71 oz |
Motueka [7.0%] - Boil 10 min |
Hops |
8 |
0.71 oz |
Nelson Sauvin [12.0%] - Boil 10 min |
Hops |
9 |
0.71 oz |
Motueka [7.0%] - Boil 5 min |
Hops |
10 |
0.71 oz |
Nelson Sauvin [12.0%] - Boil 5 min |
Hops |
11 |
0.71 oz |
Rakau (Alpharoma) [10.5%] - Boil 5 min |
Hops |
12 |
0.88 oz |
Motueka [7.0%] - Steep 20 min |
Hops |
13 |
0.88 oz |
Nelson Sauvin [12.0%] - Steep 20 min |
Hops |
14 |
0.71 oz |
Rakau (Alpharoma) [10.5%] - Steep 20 min |
Hops |
15 |
2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
16 |
0.88 oz |
Nelson Sauvin [12.0%] - Dry Hop 4 days |
Hops |
17 |
0.71 oz |
Motueka [7.0%] - Dry Hop 4 days |
Hops |
18 |
0.53 oz |
Rakau (Alpharoma) [10.5%] - Dry Hop 4 days |
Hops |
19 |
Notes
Used Mangrove Jacks liberty Bell yeast instead and bairds light crystall as my original choices weren't avaialbe at the brew shop.
Fermented in an insulated chamber for 4 days, which got a bit too warm and the fermentaion finished up much earlier than expected. Dry hopped for 4 days, added finings and transfered the primary fermenter to my beer fridge to chill and help drop out any haze.
Kegged and conditioned for a couple of weeks before tasting.
Final beer tasted great. A bit cloudy from chill haze and I plan to try an alternative to irish moss next time I brew.
This Recipe Has Not Been Rated