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Bailingtwine xxx Ale??? guess
American Pale Ale • Partial Mash • 5.00 gal
To make this a high octane brew!! Just increase the Malt extract up to 3 lbs, to take it to 10%, for a real breath taker!!
November 3, 2001 pm 02:02pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.00 gal)
- .128 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .75 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 4.50 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1.00 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .44 oz
Nugget - 13.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- .50 oz
Cluster - 7.0 AA% whole; boiled 15 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .20 oz
Saaz - 5.0 AA% whole; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Single step mash, add Gypsum to steeping water, add cracked grains to 3 gallons filtered water, Bring slowly to 155 and hold 45 mins.,strain and sparge, discard grains, add to wort water.Boil for 60 mins, add the rest when your suppose too. I've researched this from at least 3 Brewing books and searched the Internet for the rest to compile this recipe, Cluster is the main item in the taste and aroma of this old legend, please, at least keep that part true to the recipe ...The Brewerster...
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 6.0 SRM | 5 - 14 | |
| Alcohol: | 4.8% ABV | 4.5% - 6% | |
| Bitterness: | 30.0 IBU | 30 - 45 | |
Discussion
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