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Debauchery Pale Ale
American Pale Ale • All Grain • 4.5 gal
hoping for piney/citrusy flavor w/ a spicy czech aroma
October 12, 2009 pm 10:24pm
4.0/5.0 1 rating
Ingredients (All Grain, 4.5 gal)
- 8 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.
- 1 lbs
Cara 20 - Caramel Malt; Dingemans
Cara 20 - Caramel Malt; Dingemans
Dingemans Cara 20 is a light crystal malt used by Belgian breweries in producing Abbey or Trappist style ales and is appropriate for any recipe that calls for crystal malt.
- 1 lbs
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- .75 oz
Amarillo® - 7.0 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
Centennial - 8.0 AA% pellets; boiled 20 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .75 oz
Czech Saaz - 5.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 12.9 SRM | 5 - 14 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 41.2 IBU | 30 - 45 | |
Discussion
excellent results
2009-12-20 6:33pm
I brewed this from Marris Otter extract and added 1T crushed juniper berries and ~2T of dried sage. The result was subtle malt richness with just a hint of arbory earthiness. very satisfying
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