Dibbs Blood Orange Pale Ale 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: American Pale Ale (10A) |
| Boil Size: 7.23 gal | Style Guide: BJCP 2008 |
| Color: 7.0 SRM | Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler |
| Bitterness: 42.0 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 6.08 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs 10.08 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
2 |
| 2 lbs 4.00 oz |
Munich II (Weyermann) (8.5 SRM) |
Grain |
3 |
| 0.75 oz |
Cascade [5.5%] - First Wort |
Hops |
4 |
| 0.75 oz |
Hallertauer [4.8%] - First Wort |
Hops |
5 |
| 0.50 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Cascade [5.5%] - Boil 10 min |
Hops |
7 |
| 1.00 oz |
Citra [12.0%] - Steep 0 min |
Hops |
8 |
| 1 lbs |
Candi Syrup, Blood Orange [Primary] (12.0 SRM) |
Extract |
9 |
| 2.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
10 |
| 1.00 oz |
Citra [12.0%] - Dry Hop 5 days |
Hops |
11 |
Notes
Active fermentation early 9/8.
9/11/14-Added candi sugar after peak primary fermentation.This Recipe Has Not Been Rated
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