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Mighty Pale Faced Ale 2

Mighty Pale Faced Ale 2

English IPA • Extract • 5 gal

Joseph Brown

December 1, 2001 am 09:10am

0.0/5.0 0 ratings

Ingredients (Extract, 5 gal)

  • 1 lbs American 6-row Pale

    American 6-row Pale

    Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.

  • 1 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • .5 lbs Toasted Pale Malt

    Toasted Pale Malt

    Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.

  • 4 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 3 lbs Liquid Amber Extract

    Liquid Amber Extract

    Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 1.5 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.

  • .5 oz Goldings - 5.0 AA% whole; boiled 60 min

    Goldings

    Mild. Slightly flowery.

  • 1 oz Goldings - 5.0 AA% whole; boiled 30 min

    Goldings

    Mild. Slightly flowery.

  • .5 oz Fuggle - 4.8 AA% whole; boiled 0 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • .5 oz Goldings - 5.5 AA% whole; boiled 0 min

    Goldings

    Mild. Slightly flowery.

  • 1 tsp irish moss - (omitted from calculations)

    irish moss

  • 2 tsp gypsum - (omitted from calculations)

    gypsum

  • White Labs WLP022 Essex Ale Yeast

    White Labs WLP022 Essex Ale Yeast

    Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pa

Notes

Toast 1/2# of barley in oven @ 350 for 10 minutes. Crush all grains and add to 2 1/2 qts. H2O @ 150, along w/ gypsum. Raise heat and hold @ 115-118 for 30 minutes. Add 1 1/2 qts. boiling H2O to raise temp. to 148-151 and hold for 15 minutes. Raise heat and bring mash to 158 and hold for 20 minutes or until conversion is complete. When conversion is complete sparge w/ 1 1/2 gallons 170 water. Bring wort to a boil and add extracts and bittering hops. Follow hop time schedule as indicated and add Irish Moss at 15-20 minutes before the end of boil is. Cool and rack to primary. I racked to a secondary after 10 days and then bottled it 10 days after that. It tastes great 3 weeks after bottling and is even better aged for a couple months.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: A - English IPA

Range for this Style
Original Gravity: 1.063 1.050 - 1.075
Terminal Gravity: 1.015 1.010 - 1.018
Color: 12.1 SRM 8 - 14
Alcohol: 6.3% ABV 5% - 7.5%
Bitterness: 54.2 IBU 40 - 60

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