Recipe Search

  • Find recipes that are:



    Containing the ingredient(s):





    Containing the text:


    Sorted by:



Products

  • Favorite
  • Discuss
  • Subscribe
Name In The Trail Ale

Name In The Trail Ale

American Pale Ale • All Grain • 5.5 gal

Al Boyce

by Al Boyce Formulated by toning down my IPA recipe.

June 19, 2004 am 10:54am

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

  • 9.75 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

  • 1 lbs American Caramel 10°L

    American Caramel 10°L

    This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.

  • 1 lbs Midwest Wheat Malt

    Midwest Wheat Malt

    Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .5 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • 1 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • .5 oz Columbus - 18.1 AA% pellets; boiled 60 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Centennial - 10.0 AA% pellets; boiled 1 min

    Centennial

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

  • 2 tsp Chalk - (omitted from calculations)

    Chalk

  • 1/3 tsp Gypsum - (omitted from calculations)

    Gypsum

  • 1 tsp Phosphoric Acid (sparge) - (omitted from calculations)

    Phosphoric Acid (sparge)

  • 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.

Notes

Also.. 1 oz Pellet Cascade for First Wort hops.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.055 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 10.6 SRM 5 - 14
Alcohol: 5.6% ABV 4.5% - 6%
Bitterness: 44.2 IBU 30 - 45

Discussion

Post a Comment

Subscribe to this discussion.

Recently Added

Recently Reviewed

  • Fuggle Dee Dum

    Fuggle Dee Dum

    Special/Best/Premium Bitter : All Grain

    JJef14

    Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

    craig 20L strike and 25L boil? How long for the mash - 60mins?

    2024-11-15 6:03pm

  • Spotted Tongue 2024 Summer Saison

    Spotted Tongue 2024 Summer Saison

    Saison : All Grain

    Old Man Stan

    Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

    Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

    2024-10-26 7:15pm

  • Spotted Tongue Toasted Blonde

    Spotted Tongue Toasted Blonde

    Blonde Ale : All Grain

    Old Man Stan

    Does adding toasted bread to the mash affect outcome?

    Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

    2024-10-26 7:05pm

Tools | Recipes | My Stuff | Store | Account | Support
BeerTools Forum | Privacy | Terms of Service

© Copyright 1999-2025 BeerTools LLC. All rights reserved.