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Pale Ale 2000
American Pale Ale • All Grain • 42 L
August 1, 2000 pm 08:02pm
0.0/5.0 0 ratings
Ingredients (All Grain, 42 L)
- 8 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .5 kg
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 12 g
Columbus - 12.0 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 10 g
Willamette - 5.0 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 15 g
Willamette - 5.0 AA% whole; boiled 30 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 30 g
Willamette - 5.0 AA% whole; boiled 2 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 11.1 SRM | 5 - 14 | |
| Alcohol: | 4.2% ABV | 4.5% - 6% | |
| Bitterness: | 17.8 IBU | 30 - 45 | |
Discussion
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