I received a comment from an earlier post asking me to post my American Pale Ale Recipe I plan on making. I want to clarify that the recipe has not be brewed yet and is a combination of previous pale ale recipes and recipes from known commercial breweries. If I was using normal 2-row instead of the pale ale malt I would probably increase the Munich malt a bit. Recipe uses Rager for IBU assumptions which I find is usually a bit high, especially with late hope additions.
Recipe Updated on 4-22-2012
Style: American Pale Ale 10a
Batch Size: 6 gallons
Efficiency: 70%
OG: 1.050
FG: ~1.014
IBU: 49.1 (Rager)
ABV: 4.8%
Yeast: 2L Starter of WLP002 - English Ale Yeast - Rinsed from prior batch
Grist Mashed at 149 for an hour
83.3% - Great Western Pale Ale Malt - 10lbs
12.5% - Briess Munich Malt - 1.5 lbs
4.2% - Briess Carapils - 8oz
Hop Additions (2 oz of Columbus and 2 oz of Cascade)
.4oz of Columbus 14.6%AA - 60 minutes - 22.2 IBUs
.6oz of Columbus 14.6%AA - 10 minutes - 7.3 IBUs
1 oz of Cascade 6.8%AA - 10 minutes - 5.7 IBUs
1 oz of Columbus 14.6%AA - 0 minutes (10 minute hotstand/whirlpool) - 9.3 IBUs
1 oz of Cascade 6.8%AA - 0 minutes (10 minute hotstand/whirlpool) - 4.3 IBUs
Let me know what you think and if you have any suggestions. I expect to get a really solid "dank" hop flavor mixed with the citrus of the cascades to produce a flavorful american pale ale.
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