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Prohibition Pale Lager
American Pale Ale • All Grain • 5 gal
West Coast brewmaster loving life and making good beer
February 10, 2010 pm 09:10pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 9.0 lbs
Pale Ale Malt; Briess
Pale Ale Malt; Briess
Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2.0 lbs
Crystal 60; Crisp
Crystal 60; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2.53 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 1.00 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.00 oz
Crystal - 3.2 AA% whole; boiled 30 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 0.50 oz
Czech Saaz - 5.0 AA% whole; added dry to secondary fermenter
Czech Saaz
Very mild. 'Noble'.
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Notes
MASHING PROCEDURE Hold pale malt and 1/2 bbl water at 122 °F (50 °C) for 30 min. Add l/6 bbl boiling water and increase temperature to 140 °F (60 °C). Stir in maize and hold for 15 min. Increase temperature to 158 °F (70 °C) and hold for 30 min. Mash off. SPARGING PROCEDURE Recirculate until wort runs clear. Sparge with 2/3 bbl water at 176 °F (80 °C). Collect 10/9 bbl in brew kettle. BOILING PROCEDURE Boil for 11/2-2 h to get a 10% volume reduction. Add domestic hops after 45 min. Add imported hops after 60 min. FERMENTATION AND AGING Ferment at 50 °F (10 °C) with lager yeast until the gravity end point is achieved (10-12 days). Sterilize 4 oz of imported hops/bbl of beer with dry steam; add to storage tank. Transfer fermented beer to storage and hold at 32 °F (0 °C) for six weeks. Note: Any of the "American Lager" yeast strains can be used on this formulation. It is usually unadvisable to use the Weihenstephan Lager strains with adjunct beers because of their low free amino nitrogen (FAN) levels (5). The malt concentration of this formulation, however, is similar to that of a standard all-malt lager, and hence the wort FAN level will be adequate for the German yeast. I have had good results using German yeast strains in this formulation.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.010 - 1.015 | |
| Color: | 16.9 SRM | 5 - 14 | |
| Alcohol: | 6.8% ABV | 4.5% - 6% | |
| Bitterness: | 30.9 IBU | 30 - 45 | |
Discussion
Damn fine beer
2010-03-03 10:57am
i brewed it 3 weeks ago damn fine beer gonna brew it again this weekend gotta keep it in stock
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