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Mike's 10 Gallon Pail
American Pale Ale • All Grain • 10 gal
July 27, 2002 am 10:09am
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 19 lbs
German 2-row Pils
German 2-row Pils
- 2 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.
- 2 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2.5 oz
Perle - 6.6 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1.5 oz
Cascade - 5.9 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Perle - 6.6 AA% whole; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 3 oz
Cascade - 5.9 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 tsp
Irish moss at 15 min remaining - (omitted from calculations)
Irish moss at 15 min remaining
- 2 tsp
gypsum in mash - (omitted from calculations)
gypsum in mash
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Brew date: _______ * To secondary date ______ * Bottle date _______ * Strike Water Temp __172º____ Mash Temp _155º___ Mash Time __90 min___ * Sparge Warter Temp __168º____ * Fermentation Temp __68º___ * OG ____ * FG ___
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 8.5 SRM | 5 - 14 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 47.3 IBU | 30 - 45 | |
Discussion
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