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msu wet hop pale al
American Pale Ale • All Grain • 5 gal
brewing right now with fresh hops grown at the Montana State University hop yard. Saaaweeeeeeet!
September 11, 2011 pm 03:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.5 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.
- .5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2 oz
Fuggle - 4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 2 oz
Fuggle - 4.8 AA% whole; boiled 10 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 4 oz
Cascade - 5.5 AA% whole; boiled 2 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.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 12.1 SRM | 5 - 14 | |
| Alcohol: | 4.5% ABV | 4.5% - 6% | |
| Bitterness: | 53.0 IBU | 30 - 45 | |
Discussion
Go Griz!
2011-09-12 12:44pm
First....Go Griz! Second, thanks for posting this. I am about to brew my first fresh hop ale this week from hops grown in my back yard...Cascade and Chinook. I will probably need to supplement with other hops for balance but we shall see what comes of it. Cheers!
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