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Pale Ale numero Uno

Pale Ale numero Uno

American Pale Ale • All Grain • 170.5 gal

tat Urlager

New

July 6, 2018 at 10:16am

0.0/5.0 0 ratings

Ingredients (All Grain170.5 gal)

  • 171.71 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 171.45 lbs Maris Otter; Crisp

    Maris Otter; Crisp

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 11.71 lbs Weyermann Carawheat®; Weyermann

    Weyermann Carawheat®; Weyermann

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Nearly 100% level of caramelization. Adds creaminess, body, color, and some phenolic wheat flavors to top-fermented beers. Recommended Quantities: Up to 30% of total grain bill for wheat beers, up to 5% for pale ales, up to 15% for dark ales Suitability (beer styles): Ales: Hefeweizen, Dunkelweizen, top-fermented brews

  • 52.3 oz Tettnanger - 4.5 AA% pellets; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • 16.98 oz Centennial - 10.0 AA% pellets; boiled 15 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 17.05 oz Northern Brewer - 8.0 AA% pellets; boiled 1 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 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: 18 - Pale American Ale

Subcategory: B - American Pale Ale

Range for this Style
Original Gravity: 1.054 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 8.3 SRM 5 - 10
Alcohol: 5.5% ABV 4.5% - 6.2%
Bitterness: 40.0 IBU 30 - 50

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