Imperial Jasmine Pale Ale

Brewer: Skyler Forshage
Batch Size: 5.00 gal	Style: American Pale Ale (10A)
Boil Size: 4.00 gal	Style Guide: BJCP 2008
Color: 12.9 SRM	Equipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 67.0 IBUs	Boil Time: 65 min
Est OG: 1.067 (16.3° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 7.1%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	1
8 lbs	Pale Liquid Extract (8.0 SRM)	Extract	2
1.50 oz	Pacific Jade [13.0%] - Boil 60 min	Hops	3
1.00 tsp	Irish Moss (Boil 20 min)	Misc	4
1.00 oz	Pacific Jade [13.0%] - Boil 10 min	Hops	5
1.00 oz	Pacific Jade [13.0%] - Boil 5 min	Hops	6
0.50 cup	Jasmine Tea (Boil 2 min)	Misc	7
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	8
8.00 oz	Brown Sugar, Light (8.0 SRM)	Sugar	9
1.00 oz	Pacific Jade [13.0%] - Dry Hop 7 days	Hops	10
0.50 cup	Jasmine Tea (Secondary 7 days)	Misc	11

BeerSmith™ Recipes and Web Editor