Transatlantic Spring Ale 
All Grain Recipe
Submitted By: danmouer (Shared)
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| Brewer: Dan Mouer | |
| Batch Size: 5.50 gal | Style: American Pale Ale (18B) |
| Boil Size: 6.84 gal | Style Guide: BJCP 2015 |
| Color: 6.7 SRM | Equipment: Dan's 10-gal BIAB |
| Bitterness: 44.4 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.5° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
| ABV: 5.4% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 0.50 oz |
Burton Water Salts (Mash 60 min) |
Misc |
1 |
| 8 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 1 lbs |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
4 |
| 1.00 oz |
Mosaic [13.0%] - Boil 60 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 1.0 pkgs |
RVA Yeast Manchester Ale (RVA Yeast #Dry bitters) |
Yeast |
7 |
| 1 lbs |
Light Dry Extract (8.0 SRM) |
Dry Extract |
8 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 7 days |
Hops |
9 |
Notes
Another in my ongoing experiments with TPSs, Transatlantic pale ales. This one has a more American accent. Using my usual Maris Otter (bread and cookies) with wheat for head retention and mouthfeel, but the hops are my favorite US varieties: Mosaic for complexity and Citra for, well, Citra! First attempt with RVA Manchester, but I’m hoping the esters will be restrained. Malt character and FG will be more English (but only min8mal fruit and caramel), but the hops are all Yankee, but retstrained and, I hope, balanced.This Recipe Has Not Been Rated
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