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Beer Style: American Pale Ale
(10A)
Recipe Type: all-grain
Yield: 4.75 US gallons
Description:
Easy drinking pale with a subtle hop character. Best after two weeks in the keg. Light citrus aroma and good malt profile.
Ingredients:
- 12 lbs American 2-Row
- 1 lb Crystal 10L
- .5 CaraRed
- .25 oz Magnum (60 min)
- .25 oz Cascade (30 min)
- .25 oz Centennial (30 min)
- .25 oz Cascade (5 min)
- .25 oz Centennial (5 min)
- Whirfloc Tab at 15 min.
- White Labs Australian Ale Yeast
Additional Instructions
Primary Ferment: 5-7Secondary Ferment: 5-7
Beer Profile
Original Gravity: 1.05-1.068
Final Gravity: 1.01
Alcohol by Vol: 5.24%
Recipe Type: all-grain
Yield: 4.75 US Gallons
Procedure:
In a 5 gallon cooler, add 3.5 gallons of 176 degree water. Dough in grains when temp is 168 to achieve 153 mash temp. Hold for one hour. I do batch sparging, so I verlauf until clear, then drain off the first running ( usually about 1.75 gal). Then add 2 gallons of 192 degree water, should hit 168 with no problem. Give mash a good stir then a brief rest before draining second running. Repeat batch sparging until you get 6.25 gallons of pre boil. Note: I have increased the efficiency dramatically by giving a 10 minute rest on each batch sparge, but would recommend just rinsing the grain without any rest. The end result of the higher efficiency is a bit heavy to drink, but if you're on a mission to get drunk, maybe you'd like it.
60 minute boil with the hop additions, rapidly chill to 76. Pitch yeast and aerate wort. 5 days primary, 5-7 days secondary. Keg or bottle and enjoy!
Source: Dustin Bucher
