Submitted By: Clovevalley (Shared)
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|Brewer: Rob Kirkpatrick|| |
|Batch Size: 5.00 gal||Style: American Pale Ale ( 6A)|
|Boil Size: 5.72 gal||Style Guide: BJCP 1999|
|Color: 10.8 SRM||Equipment: Brewpot 10 Gallon|
|Bitterness: 68.2 IBUs||Boil Time: 60 min|
|Est OG: 1.053 (13.2° P)|| |
|Est FG: 1.014 SG (3.5° P)||Fermentation: My Aging Profile|
|ABV: 5.2%||Taste Rating: 40.0|
||Cara-Pils/Dextrine (2.0 SRM)
||Caramel/Crystal Malt - 80L (80.0 SRM)
||Light Dry Extract (8.0 SRM)
||Wheat Dry Extract (8.0 SRM)
||Chinook [13.0%] - Boil 60 min
||Irish Moss (Boil 20 min)
||Cascade [5.5%] - Boil 15 min
||Chinook [13.0%] - Boil 5 min
||Cascade [5.5%] - Boil 5 min
||Irish Ale (Wyeast Labs #1084)
Taste NotesYou better Like Hops
Notes1. place crushed grain in muslin bag
2. steep grain between 150 and 170 (I find using a nylon drawstring bag and steeping with 3 gallons works. Run 2 gallons of 150-170 degree watter through grain bag and squeeze the juices out. You should have almost 5 gallons.
3. add the malt extracts if you use liquid add .5 pounds to the light malt and .1 to the wheat malt.
4. when mixture boils add 1 oz chinook
5. with 20 minutes left add irish moss
6. with 15 minutes left add .5 oz of cascade hops
7. with 5 minutes left add the rest of your hops both flavors.
8. top off to 5 gallons and cool wort to 70-75
9. strain through fine mesh strainer or use a bucket bag. (I use a strainer fine screen it really gets the O2 in the wort.) into your primary fermenter.
10 pitch yeast
Let it sit for 13 days transfer to secondary to relieve sediment and let stand one additional day.
I use a cup of water on the stove and boil my priming suggar into it then cool it. I then prime the whole batch and bottle.
Let sit at least 3 weeks.
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