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Kaki's Noble Ale
American Pale Ale • All Grain • 5 gal
Whitelabs Dry English Ale produces an excellent,clean,dry ale.Enjoy!
June 21, 2001 pm 05:52pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 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
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- .75 oz
Willamette - 11.0 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Willamette - 11.0 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
- 1 oz
Saaz - 3.4 AA% whole; boiled 0 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 2.5 tsp
gypsum - (omitted from calculations)
gypsum
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
Bittering and flavoring hops are actually Horizon,not Willamette. Horizon is like a stronger version of that hop. Heat 10 qts H20 w/gypsum to 130 deg.F., add grist and proceed with protein rest for 30 minutes @ 115-122 deg F. Then add 5 qts boiling H2O, bring to 150 deg F,hold until conversion. Sparge with 170 deg F. H2O,collect 6 gallons for a 60 minute boil
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: | 7.1 SRM | 5 - 14 | |
| Alcohol: | 5.0% ABV | 4.5% - 6% | |
| Bitterness: | 49.4 IBU | 30 - 45 | |
Discussion
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