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2.5G 15Min PA 3-13-15 JSpencer
American Pale Ale • Extract • 2.5 gal
proto
March 13, 2015 am 11:10am
0.0/5.0 0 ratings
Ingredients (Extract, 2.5 gal)
- .8 lbs
Crystal 60; Great Western
Crystal 60; Great Western
Similar to C40 but with a more extensive roasting to a target color of 60° ASBC. Has a more pronounced caramel flavor to coincide with the color.
- 3 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 oz
Amarillo® - 8.5 AA% pellets; boiled 30 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .5 oz
Amarillo® - 8.5 AA% pellets; boiled 15 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .001 oz
Simcoe® - 13.0 AA% pellets; boiled 5 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .5 oz
Amarillo® - 8.5 AA% pellets; boiled 1 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .001 oz
Simcoe® - 13.0 AA% pellets; boiled 0 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
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.
Notes
slurry n starter from blind pig and APA (Oct brews)
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.015 | |
| Color: | 14.8 SRM | 5 - 14 | |
| Alcohol: | 6.0% ABV | 4.5% - 6% | |
| Bitterness: | 58.4 IBU | 30 - 45 | |
Discussion
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