Talus Perstrata: Hazy Pale Ale Recipe
This recipe is an all grain 5 gallon batch.
Original gravity: 1.056
Final gravity: 1.014
ABV: 5.5%
IBU: 40
SRM: 3.75
Fermentables
| Amount | Fermentable |
|
8 lb |
|
|
1 lb 4 oz |
|
|
10 oz |
Carafoam |
|
1 lb |
Golden Oats |
Hops
*Whirlpool for 15 minutes then let settle for 10 minutes before cooling*
Mash Guidelines
| Amount | Description | Time |
|
5.5 gal |
154F |
60 min |
Other Ingredients
| Amount | Name | Type | Time |
|
1 pkt |
75% |
66°F |
Brewers Notes
Ferment at 67F with Wyeast 1056, White labs WLP001 or Saf-ale 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!