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Stranglehold Knockout Pale Ale
American Pale Ale • Extract • 5 gal
Okami,This is a winner!The aroma and flavor will delight one and all.A real "Knockout!"
February 14, 2001 am 03:26am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 5/16 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3.52 lbs
Light; John Bull
Light; John Bull
Made from Lager malt, it will add body and character to any light brew. Light malt extract will impart rich flavor compounds, ensure an excellent fermentation, and improve the clarity.
- 2 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 0.5 oz
Cascade - 5.4 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 5.4 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.25 oz
Challenger - 8.8 AA% pellets; boiled 45 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
Cascade - 5.4 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 0.5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP060 American Ale Yeast Blend
White Labs WLP060 American Ale Yeast Blend
Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
Notes
I have made some changes, most for the better. See "Knockout X" recipe for whatever I am trying next. 4 gal cold water in 5 gal pot. Bring water to 160F, add gypsum and crystal malt in muslin bag and hold at that temp. Remove bag after 30 minutes or so, then bring to boil. Add syrup and DME then boil until hot break. At hot break add 0.5 oz Cascade hop pellets. At the 15 minute mark add 0.25 oz Challenger. After 45 min add 1 oz Cascade hop pellets and Irish Moss; at 59 min add 1 oz Cascade hop pellets. When Cascade hops have boiled for 1 min, remove from heat and cool quickly I use an imersion chiller. Siphon to fermenter and add water to equal 5 gal. Pitch pre-prepared yeast and ferment until all activity stops. Then rack into secondary fermenter and let it set for at least 3 or 4 days (to clear) or longer to lower the FG. Bottle with 5 oz corn sugar, or keg (it's better). OG is normally 1.045 to 1.030 depending on brewing conditions and FG is normally around 1.010 to 1.002. Secondary fermemter brings FG down and really clears the beer. I have a bad habit of overpitching, so I get much sediment in my secondary.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 6.9 SRM | 5 - 14 | |
| Alcohol: | 4.5% ABV | 4.5% - 6% | |
| Bitterness: | 28.9 IBU | 30 - 45 | |
Discussion
My Second Batch
2001-10-01 11:27am
I "borrowed" everything from this recipe but added a full pound of crystal at 20L. It tastes great and has my friends bowing before me as if I were "Beer God". The hop mixture blends well. I am sure I will be making this again.
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