• Favorite
  • Discuss
  • Subscribe
Tyndall's Imperial Pale Ale

Tyndall's Imperial Pale Ale

Specialty Beer • Partial Mash • 5.5 gal

Oliver Newton

This was inspired by an article in All About Beer from sept. 2001... haven't made it yet but i bet it'll be wounderful, and age to exellence...

September 1, 2001 pm 05:16pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5.5 gal)

  • 5 lbs English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • .5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • 6 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1.5 oz Cascade - 5.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz East Kent Goldings - 5.0 AA% whole; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings - 5.0 AA% whole; boiled 2 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Cascade - 5.5 AA% pellets; boiled 30 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Cascade - 5.5 AA% pellets; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Notes

mash all grains @ 66C for 90 min.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.075 1.026 - 1.120
Terminal Gravity: 1.016 0.995 - 1.035
Color: 6.8 SRM 1 - 50
Alcohol: 7.8% ABV 2.5% - 14.5%
Bitterness: 59.7 IBU 0 - 100

Discussion

Post a Comment

Subscribe to this discussion.