2020 Showcase Pale Ale

All Grain Recipe

Submitted By: savageo6 (Shared)
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Brewer: Alex Kalaf
Batch Size: 3.00 gal	Style: American Pale Ale (18B)
Boil Size: 4.13 gal	Style Guide: BJCP 2015
Color: 5.5 SRM	Equipment: All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop
Bitterness: 41.1 IBUs	Boil Time: 90 min
Est OG: 1.055 (13.6° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3 lbs 12.00 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1
1 lbs 12.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
7.01 oz	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	3
0.55 oz	Hallertau Magnum [12.1%] - Boil 60 min	Hops	4
1.00 items	Whirlfloc Tablet (Boil 10 min)	Misc	5
0.50 tsp	Yeast Nutrient (Boil 10 min)	Misc	6
2.00 oz	Assigned Hop [8.0%] - Boil 0 min	Hops	7
1.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	8
2.00 oz	Assigned Hop [8.0%] - Dry Hop 3 days	Hops	9

Notes

This recipie is based on a 3g BIAB profile as that is what the majority of individuals are most likely utilizing Single Infusion mash 3.96g of water at 157.5 degrees. Hold mash at 152 for 60 mins. Sparge with .89g of water at 168 degrees. 90 min boil with scheduled additions. Given the huge variability of alpha acids across all hops for bittering we can utilize a low cohumelone hope for the baseline bittering Magnum or Horizion. The target IBUs Should be as close to 40-45 as possible. Target OG of 1.055 with a 90 min boil. Everybody's boiloff rates will vary but the target preboil volume is 4.14g This batch size will generally call for about half a packet of dry yeast but a full packet of US05 won't hurt. Given the overpitch it can be added dry directly onto the cooled wort. Ferment at 65 degrees for primary fermentation, it can be ramped up to 69 degrees at70% or so attenuation. The target FG is 1.012

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