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Pale Ale - April 2011
American Pale Ale • All Grain • 4.8 gal
Actual Hops: .50 oz Warrior (60 min) .25 oz Cascade (10 min) 1 oz Cascade (0 min)
April 25, 2011 pm 04:21pm
0.0/5.0 0 ratings
Ingredients (All Grain, 4.8 gal)
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 0.75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 0.5 oz
Warrior® - 17.2 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 0.25 oz
Cascade - 5.0 AA% pellets; boiled 10 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.
Notes
Mash began a bit too high (~154 F) and I over corrected to 151 F instead of 152 F Mashed w/ 3.75 gal (plus a little bit to adjust temp) Sparged w/ 5 gal. at 168 F Actual OG: 1.062 at 68 F Racked to Secondary 4/27/11 - Gravity reading of 1.010 - Added 1 oz Columbus and 1 oz Citra dry hops 5/27/11: Tasted after 15 days in bottles - Good aroma; very smooth (maybe too smooth for style); under hopped; very easy to drink
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 9.4 SRM | 5 - 14 | |
| Alcohol: | 6.8% ABV | 4.5% - 6% | |
| Bitterness: | 45.7 IBU | 30 - 45 | |
Discussion
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