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pale ale pm

American Pale Ale • Partial Mash • 2.25 gal

DanBrew

pale ale partial mash

October 28, 2011 pm 12:57pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 2.25 gal)

2.7 lbs Pale Ale Malt; Weyermann®

Pale Ale Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)
0.2 lbs American Caramel 60°L

American Caramel 60°L

Mild caramel,nutty flavor, sweet. adds color
0.25 lbs Cara-Pils® Malt; Briess

Cara-Pils® Malt; Briess

Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
.15 lbs Melanoidin Malt; Weyermann®

Melanoidin Malt; Weyermann®

German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red
1 lbs Dry Extra Light; Muntons

Dry Extra Light; Muntons

Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
0.35 lbs Wheat Dry; Brewferm

Wheat Dry; Brewferm

Highest quality malt extract powder. Does not contain any proteins.
0.4 lbs Rice Syrup

Rice Syrup

Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
0.35 oz Cascade - 8.9 AA% whole; boiled 60 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
0.25 oz Hallertau - 2.5 AA% whole; boiled 25 min

Hallertau

Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
0.15 oz Cascade - 8.9 AA% whole; boiled 5 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:	1.069	1.045 - 1.060
Terminal Gravity:	1.016	1.010 - 1.015
Color:	11.9 SRM	5 - 14
Alcohol:	7.0% ABV	4.5% - 6%
Bitterness:	33.4 IBU	30 - 45

	Apparent	Real
Original Extract:	16.84 P	16.84 P
Terminal Extract:	4.01 P	6.47 P
Attenuation:	76.2%	61.6%
	% by Volume	% by Weight
Alcohol:	7.0%	5.5%

	Weight	Calories
Alcohol:	19.8 g	136.8
Carbs:	22.9 g	87.2
Protein:	1.6 g	6.4
		Total Calories
		230.4

Fermentables

Total: 5.05 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
Pale Ale Malt Pale Ale Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: Processed specifically for “English” characteristics. Highly modified for use with both single- or multi-step infusion. Perfect foundation grist for all ales, but yields great results in lager-making, too. Low protein and glucan levels for easy lautering and high extract efficiency. Provides excellent body, pale color, and complex maltiness to finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All ales (including Stout, Porter, Belgian beers)	2.7 lbs
American Caramel 60°L American Caramel 60°L Mild caramel,nutty flavor, sweet. adds color	0.2 lbs
Cara-Pils® Malt Cara-Pils® Malt; Briess Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	0.25 lbs
Melanoidin Malt Melanoidin Malt; Weyermann® German-grown two-row spring barley (2004 harvest). Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red	.15 lbs
Dry Extra Light Dry Extra Light; Muntons Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.	1 lbs
Wheat Dry Wheat Dry; Brewferm Highest quality malt extract powder. Does not contain any proteins.	0.35 lbs
Rice Syrup Rice Syrup Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.	0.4 lbs

	Quantity	Boiled
Cascade (8.9%) Cascade Spicy with citrus notes. Slightly grapefruity.	0.35 oz	60 min
Hallertau (2.5%) Hallertau Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.	0.25 oz	25 min
Cascade (8.9%) Cascade Spicy with citrus notes. Slightly grapefruity.	0.15 oz	5 min

Discussion

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Recipe Search

Products

pale ale pm

Ingredients (Partial Mash, 2.25 gal)

Pale Ale Malt; Weyermann®

American Caramel 60°L

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Dry Extra Light; Muntons

Wheat Dry; Brewferm

Rice Syrup

Cascade

Hallertau

Cascade

Fermentis US-05 Safale US-05

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Weyermann®

American Caramel 60°L

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Dry Extra Light; Muntons

Wheat Dry; Brewferm

Rice Syrup

Hops

Cascade

Hallertau

Cascade

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

pale ale pm

Ingredients (Partial Mash, 2.25 gal)

Pale Ale Malt; Weyermann®

American Caramel 60°L

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Dry Extra Light; Muntons

Wheat Dry; Brewferm

Rice Syrup

Cascade

Hallertau

Cascade

Fermentis US-05 Safale US-05

Style (BJCP)

Analysis

Fermentables

Pale Ale Malt; Weyermann®

American Caramel 60°L

Cara-Pils® Malt; Briess

Melanoidin Malt; Weyermann®

Dry Extra Light; Muntons

Wheat Dry; Brewferm

Rice Syrup

Hops

Cascade

Hallertau

Cascade

Discussion

Post a Comment

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