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ToMaLePaAle

ToMaLePaAle

American Pale Ale : All Grain : 22 L

Rava Strong Ale

joj

November 29, 2013 at 10:27am

0.0/5.0 0 ratings

Ingredients (All Grain22 L)

  • 4.5 kg Pale Ale 2RS Malt; Castle Malting

    Pale Ale 2RS Malt; Castle Malting

    Features: Belgian light-coloured base malt. Kilning at up to 90-95°C. Usage: Pale ale styles and bitter beers, most traditional English beer styles. Can be used up to 100% of the grist. Characteristics: Usually used as a base malt or in combination with Pilsen 2RS malt to impart a richer malt flavor and additional color. Being deeper in colour, this malt can add a golden hue to the wort. It is used with strong yeasts to produce amber and bitter beers. Pale ale malt is kilned longer and is usually better modified, giving a more pronounced flavour than Pilsen 2RS. The enzymes in Pale ale malt can support the use of non-enzymatic specialty malts.

  • 0.5 kg Munich 25 EBC Malt; Castle Malting

    Munich 25 EBC Malt; Castle Malting

    Features: Belgian specialty malt of Münich type. Kilned up to 100-105°C. Usage: Pale ale, amber, brown, strong and dark beers, Bocks. Recommended proportion: up to 60%. Characteristics: Rich, golden malt. Provides a modest colour increase toward a nice, golden orange colour. Adds a pronounced grainy malty flavour to many beer styles without affecting the foam stability and body. Is also used in small quantities in combination with Pilsen 2RS to produce light colour beers improving the malty flavour and giving a richer colour. Enhances the taste of character beers.

  • 0.25 kg Cara 50 EBC Malt; Castle Malting

    Cara 50 EBC Malt; Castle Malting

    Features: Belgian caramel malt. High temperature of germination. Taste development at up to 220°C, intense aroma. Usage: Light, with little or no alcohol, white, Abbey or Trappiste type beers. Recommended proportion: up to 20% of the grist. Characteristics: Caramel malt imparts a rich, caramel-sweet aroma and unique toffee-like flavour, adding golden to light amber colour to beer. A distinguishing characteristic of all Caramel malts is glassiness. This glassy endosperm creates the desirable non-fermentable components that give true Caramel Malt the ability to contribute mouth feel, foam, foam retention, and extended beer stability.

  • 0.25 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 0.5 kg Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 20 g Magnum - 12.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 20 g Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 20 g Cascade - 5.5 AA% pellets; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • WYeast 1469-PC West Yorkshire Ale

    WYeast 1469-PC West Yorkshire Ale

    This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.

Notes

20g Aurora 60min 10g Aurora 15min 10g Cascade 15min 10g Cascade 10min 30g Cascade 5min

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.059 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.015
Color: 9.8 SRM 5 - 14
Alcohol: 6.0% ABV 4.50% - 6.00%
Bitterness: 42.6 IBU 30.00 - 45.00

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