2024 Advanced Hop Pale Ale Copy 
All Grain Recipe
Submitted By: jallon (Shared)
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Brewer: John | |
Batch Size: 5.00 gal | Style: American IPA (21A) |
Boil Size: 7.70 gal | Style Guide: BJCP 2021 |
Color: 4.6 SRM | Equipment: Braumeister - 20 Litre |
Bitterness: 54.1 IBUs | Boil Time: 75 min |
Est OG: 1.051 (12.7° P) | Mash Profile: Braumeister: Modified Malts & Light Body |
Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Single Stage |
ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8 lbs 8.00 oz |
Pale Malt, 2-Row (Rahr) (1.8 SRM) |
Grain |
1 |
4.48 oz |
Caramel/Crystal Malt - 15L (60.0 SRM) |
Grain |
2 |
4.00 oz |
Carafoam (2.0 SRM) |
Grain |
3 |
4.79 ml |
HopShot [65.0%] (CO2 Extract) - Boil 60 min |
Hops |
4 |
6.48 oz |
Cane (Beet) Sugar [Boil for 30 min] [Boil] (0.0 SRM) |
Sugar |
5 |
1.00 items |
Whirlfloc Tablet (Boil 20 min) |
Misc |
6 |
0.50 oz |
Centennial [10.0%] - Boil 2 min |
Hops |
7 |
0.50 oz |
Chinook [13.0%] - Boil 2 min |
Hops |
8 |
0.90 oz |
Centennial [10.0%] - Steep 15 min |
Hops |
9 |
0.70 oz |
Simcoe [13.0%] - Steep 15 min |
Hops |
10 |
0.50 oz |
Chinook [13.0%] - Steep 15 min |
Hops |
11 |
1.0 pkgs |
Flagship (Recipe actually uses A30 Corporate, unavailable to homebrewers) (Imperial Yeast #A07) |
Yeast |
12 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
13 |
2.50 oz |
Chinook [13.0%] - Dry Hop 5 days |
Hops |
14 |
2.50 oz |
Cascade [5.5%] - Dry Hop 5 days |
Hops |
15 |
1.50 oz |
Cryo - Simcoe [23.0%] - Dry Hop 5 days |
Hops |
16 |
1.50 oz |
Simcoe [13.0%] - Dry Hop 5 days |
Hops |
17 |
Notes
Directions:
Mill the grains and mash at 153°F (67°C) for 45 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 75 minutes, adding hops, sugar, and finings according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; when the wort has cooled to about 195°F (91°C), add whirlpool hops and allow 15 minutes to steep. Chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 67°F (19°C) until gravity has dropped to about 1.013 (or about 1°P left to terminal), around Day 7, and add dry hops. After 5 days, drop or remove hops (or rack to secondary) dropping or removing additional trub as needed every 2 or 3 days. Be mindful of hop creep, testing for VDK if possible (see “Hunting for Diacetyl,” beerandbrewing.com) or giving the beer enough time to reabsorb the precursors. Then crash, package, and carbonate to about 2.70 volumes of CO2.
Brewer's Notes:
Using the brightest, freshest c-hops you can get is imperative. With dry hops we're in unitanks the whole way - so we dump dry hops 5 days after dry hopping, and then every 2-3 days until cold crashing.
Water and pH: We add the equivalent of 2g gypsum at the start of the boil. Optionally, you can add lactic acid after the boil to get the knockout pH down to 5.05-5.15.This Recipe Has Not Been Rated