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Good Type Pale Ale
American Pale Ale • Partial Mash • 20 L
Pretty typical of the style. The toasted malt adds a beautiful biscuitty, nutty flavour.
May 30, 2004 am 10:32am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 20 L)
- 1.52 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.10 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.5 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.25 kg
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 1.63 kg
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 20 g
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 14 g
Cascade - 5.5 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 14 g
Cascade - 5.5 AA% pellets; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
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: | 1.013 | 1.010 - 1.015 | |
| Color: | 10.9 SRM | 5 - 14 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 33.9 IBU | 30 - 45 | |
Discussion
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