Wai-iti-er Shade of Pale (as brewed)

Extract Recipe

Submitted By: SMcLoughlin (Shared)
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Brewer: Chris Angelica
Batch Size: 5.00 galStyle: American Pale Ale (10A)
Boil Size: 5.49 galStyle Guide: BJCP 2008
Color: 7.7 SRMEquipment: BV Boiler
Bitterness: 46.2 IBUsBoil Time: 30 min
Est OG: 1.049 (12.1° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.50 gal Crystal Springs Bottled Sprin Water Water 1
5.00 ml Lactic Acid (Mash 60 min) Misc 2
12.00 oz Oats, Flaked (1.0 SRM) Grain 3
12.00 oz Wheat, Flaked (1.6 SRM) Grain 4
7 lbs Wheat Liquid Extract [Boil for 30 min] (8.0 SRM) Extract 5
1.00 oz Sorachi Ace [13.0%] - Boil 30 min Hops 6
1.00 oz Crystal [3.5%] - Boil 10 min Hops 7
1.00 oz Crystal [3.5%] - Steep 0 min Hops 8
1.00 oz Crystal [3.5%] - Steep 15 min Hops 9
1.00 oz Willamette [5.5%] - Steep 15 min Hops 10
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 11
2.00 oz Crystal [3.5%] - Dry Hop 4 days Hops 12

Notes

The recipe actually uses Wai-Iti hops from New Zealand whereever you see "Crystal" in the recipe, but BeerSmith doesn't have that variety uploaded yet. Also, the originally concept called for Palisades instead of Williamette, just to bring a rounder, soft fruitiness to complement the expected lime/lemon citrus of Wai-Iti. Hopstand/Whirlpool: 1 oz. each of the Wai-Iti and Willamette were added at flameout for a 15 minute hopstand, and another 1 oz. of Wai-Iti was added during whirlpool/cooldown at 185 degrees. Finally, the OG came in a little lower than planned (1.047 vs. 1.055), so 12 oz. of extra-light DME is recommended.

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