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Maris Toddler
American Pale Ale • Partial Mash • 5 gal
Americal Pale Ale. My first partial mash...the hop shortage caused me to use less hops then I wanted to...:(
January 27, 2008 pm 01:54pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3.375 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.875 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.25 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 3.3 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 0.44 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 0.188 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.25 oz
Fuggle - 4.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 0.65 oz
East Kent Goldings - 5.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 0.50 oz
Saaz - 3.2 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.4 oz
Mt. Hood - 5.4 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Add crushed grains (setting 3.0) to 5 guarts (1.35L) of water at 120C. -Keep at 120C for 20 min -Bring to 154C and keep at 154C for 1 hr. -Transfer to Laurter tun and allow mash to go through and recirculate. Allow to go through very slowly over 45min, sparging with ~150-155F water (4 gal total). -Bring Wort to a boil -Add bittering hops -Boil for 25 min -Add 1/2 tsp of irish moss -Boil for 20 min -Add finishing moss -Boil another 10 min -Add light brown sugar -Boil for another 5 min -Remove hops and cool as quickly as possible to 70-80F **During last 15 min hydrate dry yeast in sterilized 1/2 cup water (boiled 5min and let cool) -When <80C, pitch hydrated yeast and mix well
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 7.3 SRM | 5 - 14 | |
| Alcohol: | 5.2% ABV | 4.5% - 6% | |
| Bitterness: | 33.4 IBU | 30 - 45 | |
Discussion
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