Base Pale

All Grain Recipe

Submitted By: cookiedds (Shared)
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Brewer: Christian Claeys
Batch Size: 7.00 galStyle: American Pale Ale (18B)
Boil Size: 9.26 galStyle Guide: BJCP 2015
Color: 4.4 SRMEquipment: 1 keg MWP
Bitterness: 22.6 IBUsBoil Time: 70 min
Est OG: 1.047 (11.7° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 1
8.00 oz Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 2
8.00 oz Oats, Flaked (1.0 SRM) Grain 3
8.00 oz Wheat, Flaked (1.6 SRM) Grain 4
5.00 g Calcium Chloride (Mash 60 min) Misc 5
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
0.50 oz Citra [12.0%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
2.00 oz Citra [12.0%] - Steep 20 min Hops 10
1.0 pkgs Verdant IPA (Lallemand #Verdant IPA) Yeast 11
2.00 oz Citra [12.0%] - Dry Hop 3 days Hops 12

Notes

Add 1st dry hop addition on day 3 of fermentation. After fermentation is complete raise to 71° for 2 days, then crash to 55, purge with CO2 add the second dry hop addition, wait 2 days then cold crash and keg. Purge with CO2 with all additions, purge fermenter and keg during transfer.

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