American Pale Ale Recipe
This recipe is an all grain 5 gallon batch.
Original gravity: 1.060
Final gravity: 1.012
ABV: 6.4%
IBU: 65
SRM: 4.6
Fermentables
| Amount | Fermentable |
|
13 lb (91.2%) |
|
|
12 oz (5.3%) |
|
|
8 oz (3.5%) |
Hops
| Amount | Variety | Use |
|
1 oz |
60 min |
|
|
.75 oz |
10 min |
|
|
1 oz |
5 min |
|
|
1 oz |
0 min |
|
|
3 oz |
Dry Hop |
|
|
2.25 oz |
Dry Hop |
*Whirlpool for 15 minutes then let settle for 10 minutes before cooling*
Mash Guidelines
| Amount | Description | Time |
|
5.5 gal |
149F |
Strike |
Other Ingredients
| Amount | Name | Type | Time |
|
1 each |
Water Agt |
Mash |
|
|
2.2 grams |
Water Agt |
Boil |
|
|
1 pkt |
75% |
65°F |
Brewers Notes
Ferment at 67F with Wyeast 1056, White labs WLP001 or SafAle US-05, after fermentation raise temperature 3 degrees for diacetyl rest and let sit three days. After the beer has sat, cool to 60F for 24 hours.
Dry hop schedule: 24 hours after dropping fermentation temp to 60F Dry hop with 1oz Citra .70 oz Centennial every 24 hours three times. Crash beer to 35 degrees for 3 days before kegging.
If bottling after dry hopping add priming sugar and bottle.
Recipe courtesy of Shorthead Brewing!