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Anderson House Pale
American Pale Ale • All Grain • 10 gal
Mash at 158 deg for 60 minutes. Our house pale does not last long. Usually have a light and a dark on tap. Also can dry hop with cascade.
May 23, 2010 pm 09:42pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 20 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.
- 2 lbs
Munich 20L Malt; Briess
Munich 20L Malt; Briess
Golden orange hue with an intensly malty flavor.
- 2 lbs
Crystal 45; Crisp
Crystal 45; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 4 oz
Chinook - 13.0 AA% whole; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 4 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Irish Moss - at last 15 min (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.
- 2 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. 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. 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. 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.
Notes
5 gallons coppers english ale. 2oz. Chinook & 2oz. Cascade at 60 min 2oz. Chinook & 2oz. Cascade at last 15 min
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.015 | |
| Color: | 13.1 SRM | 5 - 14 | |
| Alcohol: | 6.6% ABV | 4.5% - 6% | |
| Bitterness: | 122.7 IBU | 30 - 45 | |
Discussion
ill take it
2010-06-16 10:42pm
I have a 55# bag of 2-row and 1/2 a bag of 45 crisp from our last bulk grain purchase. My keg is in your hands.
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