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MEC Pale Ale
American Pale Ale • All Grain • 6 gal
Just a basic crowd pleaser. This has become my "house" beer.
February 27, 2012 pm 03:16pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 11 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- .75 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 oz
Summit™ - 15.6 AA% pellets; boiled 45 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- .5 oz
Summit™ - 15.6 AA% pellets; boiled 10 min
Summit™
Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.
- 2 oz
Cascade - 5.5 AA% whole; boiled 0 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: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 12.1 SRM | 5 - 14 | |
| Alcohol: | 5.2% ABV | 4.5% - 6% | |
| Bitterness: | 32.7 IBU | 30 - 45 | |
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