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Jack and Tan's Pale Ale (extract)
American Pale Ale • Extract • 5 gal
Extract APA w/ mini mash
June 28, 2009 pm 04:28pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.25 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 0.5 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
- 0.5 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 5.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .75 oz
Amarillo® - 8.2 AA% pellets; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .75 oz
Cascade - 7.1 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .75 oz
Amarillo® - 8.2 AA% pellets; boiled 5 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
*Soak bagged grains in 2.5 quarts of water at 153-155 *F for 45 - 60 minutes. *While steeping grains heat 6 gal of water in brew kettle to 170 *F for sparge. *After 45 - 60 minute soak, dump "mini-wort" into brew kettle and rinse grains into brew. Move grain bag to to sparge pot and soak for 10, stirring occasionally. *Discard grains and rinse off bag. *Stir in 5 lbs of malt extract. *Bring full 6+ gal volume to about a rolling boil. *With 45 minutes left add 1st hop addition. *With 15 minutes left add 2nd hop addition. At this time take your clean wort cooler and place it in the kettle. *With 5 minutes left add last hop addition *When 60 minutes has passed, cut the flame on the burner and turn on water for wort cooler. *Cool wort to 70 *F if possible. *Transfer wort to clean and sanitized fermeter. Check temp. If temp it still more than 75 *F put fermenter on ice for a few minutes. *Pitch yeast at temp below 75 *F *Wait for delicious beer to finish and bottle/keg
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 7.2 SRM | 5 - 14 | |
| Alcohol: | 5.7% ABV | 4.5% - 6% | |
| Bitterness: | 43.1 IBU | 30 - 45 | |
Discussion
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