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Beer Style: American Pale Ale (10A)
Recipe Type: extract
Yield: 5 US gallons
Description:
Pours a rich cooper color with an amber tint and a thick slightly off white head. Smells piney with a hint of citrus and a little earthy. Taste slight malt at start but quickly overpowered by hops. Hops taste alot like they smell and a little grassy. Slightly layered hop profile. Mouthfeel is light and crisp, not as dry as I hoped for. Think that can be fixed that with some sugar at end of boil.
srm:12 ibu:60
Ingredients:
- 3# extra light dme
- 3.3# pilsen lme
- .5# 40L crystal malt
- 1 oz. Simcoe 12.2 AA
- 2 oz. Perle 8 AA
- 1 tsp. Irish moss
- 750 ml starter of white labs california ale yeast.
- 3.5 oz. Priming sugar for bottling
Additional Instructions
Primary Ferment: 7 days @ 66FSecondary Ferment: 21 days @ 62F
Beer Profile
Original Gravity: 1.056
Final Gravity: 1.012
Alcohol by Vol: 5.76%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
Batch size 5.5 gals 60 minute boil. Heat 6.5 gals water to 160F. Steep crystal malt for 20 minutes. Remove grain sack and bring to a boil. Turn down heat and add dme and lme. Stirring constantly to avoid burning extract on bottom of kettle. Bring back to a boil and add .75 oz. Simcoe hops. Add 1 oz. Perle at 20 minutes left in boil. Add 1 tsp. Irish moss at 10 minutes left in boil. Add 1oz. Perle and. 25 oz. Simcoe at 5 minutes left in boil. Chill rapidly to 70F, areiate and pitch yeast. 1 week primary, 3 weeks secondary, and 2 weeks in bottles. Carb around 2.4, close to 3.5 oz. Priming sugar
Source: Red Dirt Brewing
