ChatGPT American Pale Ale

All Grain Recipe

Submitted By: dfolk22 (Shared)
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Brewer: Double D Bewing
Batch Size: 10.00 gal	Style: American Pale Ale (18B)
Boil Size: 10.92 gal	Style Guide: BJCP 2015
Color: 6.2 SRM	Equipment: 15 Gallon Keggle
Bitterness: 48.0 IBUs	Boil Time: 60 min
Est OG: 1.057 (14.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.1° P)	Fermentation: Ale, Two Stage
ABV: 5.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	2
1 lbs	Munich Malt - 20L (20.0 SRM)	Grain	3
1.00 oz	Cascade [5.5%] - Boil 60 min	Hops	4
1.00 oz	Centennial [10.0%] - Boil 60 min	Hops	5
1.00 oz	Centennial [10.0%] - Boil 30 min	Hops	6
1.00 oz	Cascade [5.5%] - Boil 15 min	Hops	7
1.00 tsp	Irish Moss (Boil 10 min)	Misc	8
2.00 oz	Cascade [5.5%] - Steep 0 min	Hops	9
2.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	10
2.00 oz	Cascade [5.5%] - Dry Hop 0 days	Hops	11
2.00 oz	Centennial [10.0%] - Dry Hop 0 days	Hops	12

Notes

Instructions: Mash: Mash the crushed grains at 152°F (67°C) for 60 minutes. Sparge with water at 170°F (77°C) to collect enough wort for a pre-boil volume of 13 gallons. Boil: Bring the wort to a boil and add Cascade hops for bittering at the start of the boil. Add hops according to the schedule provided. Chill the wort quickly using a wort chiller. Fermentation: Transfer the cooled wort to a sanitized fermenter. Aerate the wort and pitch the yeast. Seal the fermenter with an airlock and ferment at 65-70°F (18-21°C) until fermentation is complete. Dry Hopping: After primary fermentation is complete, add the dry hops directly to the fermenter. Let the beer sit on the dry hops for 5 days. BottlingKegging: Bottle the beer with priming sugar. Allow the beer to carbonate in the bottles for 2-3 weeks. Keg beer until carbonated.

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