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Fall Back Otter

Fall Back Otter

American Pale Ale : All Grain : 5 gal

Brewmun

let the brewing begin!

October 5, 2013 at 11:56am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 10.35 lbs Maris Otter Malt; Bairds Malt

    Maris Otter Malt; Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • 0.54 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 0.58 lbs Vienna Malt; Briess

    Vienna Malt; Briess

    Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.32 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 0.6 oz Columbus - 15.0 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Willamette - 5.0 AA% pellets; boiled 15 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz Cascade - 5.5 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.061 1.045 - 1.060
Terminal Gravity: 1.014 1.010 - 1.015
Color: 11.0 SRM 5 - 14
Alcohol: 6.1% ABV 4.50% - 6.00%
Bitterness: 51.0 IBU 30.00 - 45.00

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