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Hot pepper pale ale 
Partial Mash Recipe
Submitted By: MBENTZ (Shared)Members can download and share recipes
| Batch Size: 5.00 gal | Style: Spice, Herb, or Vegetable Beer (21A) |
| Boil Size: 4.27 gal | Style Guide: BJCP 2008 |
| Color: 6.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash |
| Bitterness: 46.3 IBUs | Boil Time: 60 min |
| Est OG: 1.057 (14.1° P) | Mash Profile: Temperature Mash, 1 Step, Light Body |
| Est FG: 1.014 SG (3.7° P) | Fermentation: Ale, Single Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 5.00 gal | Washington, DC | Water | 1 |
| 5 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 2 |
| 8.00 oz | Caramel/Crystal Malt - 20L (20.0 SRM) | Grain | 3 |
| 2.00 oz | Fuggles [5.3%] - Boil 60 min | Hops | 4 |
| 1.00 oz | Saaz [3.0%] - Boil 15 min | Hops | 5 |
| 1.00 items | Whirlfloc Tablet (Boil 15 min) | Misc | 6 |
| 1.00 oz | Saaz [3.0%] - Boil 5 min | Hops | 7 |
| 1.0 pkgs | American Ale (Wyeast Labs #1056) | Yeast | 8 |
| 4 lbs | Pale Liquid Extract (8.0 SRM) | Extract | 9 |
| 4.00 oz | Dried arbol pepper (Secondary 1 weeks) | Misc | 10 |