1 10-Ply Pale Ale

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: 5.7 SRMEquipment: 1 keg MWP
Bitterness: 34.4 IBUsBoil Time: 70 min
Est OG: 1.049 (12.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs Wheat, Flaked (1.6 SRM) Grain 3
8.00 oz Viking Cookie Malt (30.5 SRM) Grain 4
8.00 oz Blonde Roastoat Malt (Briess) (6.0 SRM) Grain 5
8.00 oz Oats, Golden Naked®™ (Simpsons) (9.1 SRM) Grain 6
10.00 g Calcium Chloride (Mash 60 min) Misc 7
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 8
2.00 ml Lactic Acid (Mash 60 min) Misc 9
0.50 oz Citra [12.0%] - First Wort Hops 10
0.50 oz Citra [12.0%] - Boil 10 min Hops 11
1.00 tsp Yeast Nutrient (Boil 5 days) Misc 12
1.00 oz Citra [12.0%] - Steep 20 min Hops 13
1.00 oz Simcoe [13.0%] - Steep 20 min Hops 14
1.00 oz Amarillo [9.2%] - Steep 20 min Hops 15
1.0 pkgs Verdant IPA (Lallemand #Verdant IPA) Yeast 16
4.00 oz Citra [12.0%] - Dry Hop 3 days Hops 17
1.00 oz Amarillo [9.2%] - Dry Hop 3 days Hops 18
1.00 oz Simcoe [13.0%] - Dry Hop 3 days Hops 19

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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