BeerCoAU - GTP Pale Ale

All Grain Recipe

Submitted By: BeerCoAU (Shared)
Members can download and share recipes

Brewer: Dermott Dowling
Batch Size: 5.55 galStyle: American Pale Ale (18B)
Boil Size: 6.28 galStyle Guide: BJCP 2015
Color: 5.3 SRMEquipment: Generic 19L (Stainless)
Bitterness: 45.3 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Amount Name Type #
9 lbs 14.73 oz Best Ale Malt (Crisp) (3.3 SRM) Grain 1
1 lbs 1.64 oz Wheat Malt (Crisp) (2.1 SRM) Grain 2
1.06 oz Galaxy [17.9%] - Boil 15 min Hops 3
0.88 oz Cascade [7.4%] - Boil 10 min Hops 4
0.35 oz Galaxy [17.9%] - Boil 5 min Hops 5
1.0 pkgs NorCal Ale One (Giga Yeast #GY001) Yeast 6
0.71 oz Cascade [7.4%] - Dry Hop 3 days Hops 7
0.35 oz Galaxy [17.9%] - Dry Hop 3 days Hops 8


BeerCoAU AGK - GTP Pale Ale What is great to always have on tap or in bottles when mates come calling? A Go-To-Pale Ale or GTP Pale Ale for short! We thought long and hard and will keep on thinking long and hard about a good reliable recipe for an honest to goodness Go To Pale Ale that you might like to Supercharge a little bit with your own flare that is guaranteed to put a smile on your mates dial and keep you refreshed without knocking you down or ruining yourself for work tomorrow. This is a starting point with grainbill and hops for the All-Grain Kit. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Sulphate mixed with the grains at the start of the mash. METHOD: 1. Mash - the brewer should do normal mash regime, probably mashing at around 67 C for at least 60 mins 2. Mash off - Infuse mash with near boiling water while stirring or with recirculating mash system raise temp to mash out at 76C 3. Sparge slowly - once again the brewer should do normal regime at around 77C 4. Boil - vigorous boil for 75 mins 5. Yeast & Fermentation - Cool your wort to pitching temp 18-20 C Oxygenate your wort and pitch your yeast and start your ferment at 18 C letting it rise to 22 C. 6. Conditioning - Rack the beer off the yeast after primary fermentation and dry hop with remainder of Cascade and Galaxy hops for 3 days at 18 C. 7. Bottling or Kegging - Carbonate to 2.5 volumes of CO2. Galaxy Hops: AU Cascade Hops:

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine