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Huron River Pale Ale
American Pale Ale • Partial Mash • 6.5 gal
June 21, 2001 pm 12:29pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 6.5 gal)
- 2 11/16 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1/2 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 1/2 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 2 11/16 lbs
Extra Pale; Morgans
Extra Pale; Morgans
For making very pale ales and lagers.
- 2 11/16 lbs
Gold Dry; Northwestern
Gold Dry; Northwestern
Can be used in making Pilsner, Pale Ale, Dortmunder, Marzen and other Lagers.
- 1/4 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 3/4 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 5/8 oz
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1272 American Ale II™
Wyeast 1272 American Ale II™
Fruitier and more flocculant than 1056, slightly nutty, soft, clean, slightly tart finish.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 7.7 SRM | 5 - 14 | |
| Alcohol: | 5.0% ABV | 4.5% - 6% | |
| Bitterness: | 31.3 IBU | 30 - 45 | |
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