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PaleFaces Some IT Pale

Specialty IPA • All Grain • 5.5 gal

PaleFace

Brewed this and it’s very Summit Pale Like !!

December 9, 2020 pm 04:14pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

10 lbs American 2-row

American 2-row

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
.25 lbs Red Wheat; Rahr

Red Wheat; Rahr

Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
.50 lbs 2-Row Caramel Malt 80L; Briess

2-Row Caramel Malt 80L; Briess

Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. 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 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
.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.
.25 lbs Special Roast Malt; Briess

Special Roast Malt; Briess

Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
1 oz Cascade - 5.5 AA% pellets; boiled 60 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
1 oz Cascade - 5.5 AA% whole; boiled 30 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
2 oz Centennial - 10.0 AA% whole; boiled 15 min

Centennial

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

4oz Victory addition

Style (BJCP)

Category: 21 - IPA

Subcategory: B - Specialty IPA

		Range for this Style
Original Gravity:	1.050	1.025 - 1.120
Terminal Gravity:	1.009	0.995 - 1.035
Color:	11.8 SRM	0 - 50
Alcohol:	5.3% ABV	2.5% - 14.5%
Bitterness:	58.0 IBU	0 - 120

	Apparent	Real
Original Extract:	12.31 P	12.31 P
Terminal Extract:	2.38 P	4.25 P
Attenuation:	80.7%	65.5%
	% by Volume	% by Weight
Alcohol:	5.3%	4.2%

	Weight	Calories
Alcohol:	14.9 g	102.9
Carbs:	14.9 g	56.5
Protein:	1.0 g	4.2
		Total Calories
		163.6

Fermentables

Total: 11.25 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
American 2-row American 2-row 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	10 lbs
Red Wheat Red Wheat; Rahr Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.	.25 lbs
2-Row Caramel Malt 80L 2-Row Caramel Malt 80L; Briess Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. 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 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.	.50 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.	.25 lbs
Special Roast Malt Special Roast Malt; Briess Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.	.25 lbs

	Quantity	Boiled
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1 oz	60 min
Cascade (5.50%) Cascade Spicy with citrus notes. Slightly grapefruity.	1 oz	30 min
Centennial (10.00%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	2 oz	15 min

Discussion

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Recipe Search

Products

PaleFaces Some IT Pale

Ingredients (All Grain, 5.5 gal)

American 2-row

Red Wheat; Rahr

2-Row Caramel Malt 80L; Briess

Cara-Pils® Malt; Briess

Special Roast Malt; Briess

Cascade

Cascade

Centennial

Fermentis US-05 Safale US-05

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Red Wheat; Rahr

2-Row Caramel Malt 80L; Briess

Cara-Pils® Malt; Briess

Special Roast Malt; Briess

Hops

Cascade

Cascade

Centennial

Discussion

Post a Comment

Recently Added

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Recipe Search

Products

PaleFaces Some IT Pale

Ingredients (All Grain, 5.5 gal)

American 2-row

Red Wheat; Rahr

2-Row Caramel Malt 80L; Briess

Cara-Pils® Malt; Briess

Special Roast Malt; Briess

Cascade

Cascade

Centennial

Fermentis US-05 Safale US-05

Notes

Style (BJCP)

Analysis

Fermentables

American 2-row

Red Wheat; Rahr

2-Row Caramel Malt 80L; Briess

Cara-Pils® Malt; Briess

Special Roast Malt; Briess

Hops

Cascade

Cascade

Centennial

Discussion

Post a Comment

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