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Happy - Hoppy Pale Ale - Mini Mash
American Pale Ale • Partial Mash • 5 gal
I call this my Happy - Hoppy Pale Ale because it is so easy to make, and the hop flavors and aromas are outstanding. This is the perfect beer for both cookouts and after doing all that summer yard-work. Even the yeast strain likes warmer temperatures, which means you don't have to dedicate a refrigerator to your brewing hobby.
May 21, 2003 pm 04:00pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.75 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
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .25 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 5.5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- .5 oz
Centennial - 10.0 AA% pellets; boiled 60 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 oz
Perle - 8.2 AA% pellets; 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
- 1 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Steep the grains at 150 degrees for 30 minutes. Sparge with 160 degree water. Add the hops per the hop schedule. Total boil time is 60 minutes. After boil cool wort as quickly as possible, when it is down to 70 - 75 degrees pitch yeast. Ferment between 65 - 73 degrees for one week, then transfer into secondary and add the dry hops. Keep in secondary for another 10 - 14 days. Prime with 3/4 cup corn sugar and bottle. Allow to bottle condition for 10 - 14 days, and enjoy.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 5.6 SRM | 5 - 14 | |
| Alcohol: | 5.0% ABV | 4.5% - 6% | |
| Bitterness: | 31.2 IBU | 30 - 45 | |
Discussion
Question
2010-06-08 11:20am
"Ferment between 65 - 73 degrees for one week, then transfer into secondary and add the dry hops." But you don't have the dry hops listed in the recipe. What should we use and how much?
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