Recipe Details
Brewer | Brad Smith |
---|---|
Assistant Brewer | " |
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
5 gal | 60 min | 32.4 IBU | 7.0 SRM | 1.056 | 1.015 | 5.3 % |
Actuals | 1.054 | 1.015 | 5.1 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
English Pale Ale | 1 A | 1.043 - 1.06 | 1.01 - 1.02 | 20 - 40 | 6 - 12 | 1.5 - 2.4 | 4.5 - 5.5 % |
Fermentables
Name | Amount | % |
---|---|---|
Pale Malt (2 Row) UK | 8 lbs | 80 |
Caramel/Crystal Malt - 20L | 1 lbs | 10 |
Brown Sugar, Light | 1 lbs | 10 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Goldings, East Kent | 1 oz | 60 min | Boil | Pellet | 5.5 |
Northern Brewer | 0.5 oz | 60 min | Boil | Pellet | 7.5 |
Fuggles | 0.5 oz | 2 min | Boil | Pellet | 5 |
Fuggles | 0.75 oz | 3 days | Dry Hop | Pellet | 4.5 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Irish Moss | 0.25 tsp | 10 min | Boil | Fining |
Polyclar | 0.25 oz | 1 day | Secondary | Fining |
Yeast
Name | Lab | Attenuation | Temperature | |
---|---|---|---|---|
Burton Ale (WLP023) | White Labs | 72% | 5 | 68°F - 73°F |
Mash
Step | Temperature | Time |
---|---|---|
Mash In | 158°F | 45 min |
Mash Out | 168°F | 10 min |
Fermentation
Step | Time | Temperature |
---|---|---|
Primary | 4 days | 68°F |
Secondary | 7 days | 68°F |
Aging | 14 days | 52°F |
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