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DWB Haymarket Pale Ale
American Pale Ale • All Grain • 5.25 gal
An East Coast version of an American Pale Ale, with more back end hops than most West Coast versions.
February 2, 2008 pm 07:24pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.25 gal)
- 9 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
- .75 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.75 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .75 oz
East Kent Goldings - 5.0 AA% whole; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 0.5 oz
East Kent Goldings - 5.0 AA% whole; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 0.25 oz
East Kent Goldings - 5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; added dry to secondary fermenter
East Kent Goldings
Mild, slightly flowery.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Mash in with 3.5 gallons 160 degree water for mash temp of 152 *F. Mash for 60 minutes. Mash out with 5 qts boiling water, Vorlauf and sparge with 3.5 gallons 175 *F water for total volume of 6.5 gallons.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 6.0 SRM | 5 - 14 | |
| Alcohol: | 5.4% ABV | 4.5% - 6% | |
| Bitterness: | 49.0 IBU | 30 - 45 | |
Discussion
Kegged two weeks ago
2008-03-03 3:41pm
Very nice brew. My only negative on this aparticular batch is that it didn't fall out totally bright and clear. I rarely use finings so I just left it as is. Nce malty brew with the customary dry hop finish. Perfect for a late winter brew (or 4)a day of skiing.
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