Birch House Pale Ale v1.2

All Grain Recipe

Submitted By: MPruett (Shared)
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Brewer: Matt Pruett
Batch Size: 11.00 gal	Style: American Pale Ale (10A)
Boil Size: 13.20 gal	Style Guide: BJCP 2008
Color: 5.2 SRM	Equipment: Matty P's Brewery
Bitterness: 46.5 IBUs	Boil Time: 90 min
Est OG: 1.049 (12.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.9° P)	Fermentation: Ale, Single Stage
ABV: 4.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
16 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs	Wheat - Soft Red, Flaked (Briess) (1.6 SRM)	Grain	2
8.00 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	3
6.00 oz	Aromatic Malt (Briess) (20.0 SRM)	Grain	4
6.00 oz	Caramel Malt - 60L (Briess) (60.0 SRM)	Grain	5
5.00 oz	Cara (Crisp) (17.5 SRM)	Grain	6
0.71 oz	Magnum [12.3%] - Boil 60 min	Hops	7
0.35 oz	Columbus (Tomahawk) [13.7%] - Boil 20 min	Hops	8
0.28 oz	Summit [14.2%] - Boil 15 min	Hops	9
0.35 oz	Citra [12.7%] - Boil 10 min	Hops	10
0.99 oz	Citra [12.7%] - Steep 20 min	Hops	11
0.71 oz	Columbus (Tomahawk) [13.7%] - Steep 20 min	Hops	12
0.71 oz	Summit [17.0%] - Steep 20 min	Hops	13
3.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	14
4.48 oz	Citra [12.7%] - Dry Hop 0 days	Hops	15
2.00 oz	Columbus (Tomahawk) [14.0%] - Dry Hop 0 days	Hops	16
2.00 oz	Summit [18.1%] - Dry Hop 0 days	Hops	17

Taste Notes

Good Recipe. House Pale Ale Recipe Caliber. Note taking was poor as this was the first brew in the new house. Basic recipe was good, could use a bit of crystal malt for body, maybe. Base recipe was fremented 3wks in plastic, 1 week at 65 the next two around 50. Hal was then kegged and carbonated, the other half was dry hopped for 8 days. Kegged 3-21-18. Quite Nice.

Notes

Batch 2. New yeast prepped from fresh smack pack and starter. Fermented at 62 for two weeks. Dry hopped 3-6-18 and set to finish at approx 55. Dry hopped, for 10 gallons with 2oz Summit @14.2%AA 4oz Citra @12.7% 2oz Columbus @ 13.7%

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