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Full SuspensionPale Ale Clone

Full SuspensionPale Ale Clone

American Pale Ale • All Grain • 5.5 gal

mikfir

Refreshing and very drinkable

November 24, 2017 at 10:37am

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 6 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .85 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Golden orange hue with a robust malty flavor.

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .5 lbs American Caramel 40°L

    American Caramel 40°L

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

  • .33 lbs American Caramel 80°L

    American Caramel 80°L

    Mild caramel,nutty flavor, sweet. adds color(Red Ale)

  • .25 oz Columbus - 15.0 AA% pellets; boiled 70 min

    Columbus

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

  • .25 oz Columbus - 15.0 AA% pellets; boiled 45 min

    Columbus

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

  • .25 oz Columbus - 15.0 AA% pellets; boiled 2 min

    Columbus

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

  • 1 oz Columbus - 15.0 AA% pellets; added dry to secondary fermenter

    Columbus

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

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1318 London Ale III™

    Wyeast 1318 London Ale III™

    From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.

Notes

Mash at 155, Ferment at 68

Style (BJCP)

Category: 18 - Pale American Ale

Subcategory: B - American Pale Ale

Range for this Style
Original Gravity: 1.039 1.045 - 1.060
Terminal Gravity: 1.009 1.010 - 1.015
Color: 11.9 SRM 5 - 10
Alcohol: 3.9% ABV 4.5% - 6.2%
Bitterness: 34.6 IBU 30 - 50

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