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Josh's American Pale Ale
American Pale Ale • All Grain • 23 L
Refreshing citrusy ale for sitting by the pool in Summer.
October 10, 2005 pm 11:21pm
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Ingredients (All Grain, 23 L)
- 5.5 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .3 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- .2 kg
CaraMalt; Beeston
CaraMalt; Beeston
Often used to give color and flavor to pale lagers.
- 30 g
Cascade - 6.0 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 25 g
Willamette - 4.9 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 25 g
Willamette - 4.9 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Bottle with more priming sugar to create higher carbonation. I will use 240g sugar bulk primed.
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: | 1.013 | 1.010 - 1.015 | |
| Color: | 5.5 SRM | 5 - 14 | |
| Alcohol: | 5.5% ABV | 4.5% - 6% | |
| Bitterness: | 31.5 IBU | 30 - 45 | |
Discussion
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