johnsnownw
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- No, Vials X2
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 60
- IBU
- 36.1
- Color
- 9.2
- Primary Fermentation (# of Days & Temp)
- 14
- Secondary Fermentation (# of Days & Temp)
- 7
- Tasting Notes
- Very Tropical, Mango, Peach, some pine, really nice malt presence.
Recipe: Equatorial Pale Ale
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.85 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.060 SG
Estimated Color: 9.2 SRM
Estimated IBU: 36.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name
4 lbs Pale Malt, Maris Otter
4 lbs Pale Malt (2 Row) US
1 lbs Caramel/Crystal Malt - 20L
1.5 lbs Munich Malt - 10L
8.0 oz Cara-Pils/Dextrine
8.0 oz Honey Malt
0.50 oz Simcoe [13.00 %] - Boil 50.0 min
0.50 oz Simcoe [13.00 %] - Boil 10.0 min
0.75 oz Citra [12.00 %] - Boil 5.0 min
1.00 oz Motueka [7.00 %] - Flame-out
0.25 oz Citra [12.00 %] - Flame-out
2 pkg California Ale (White Labs #WLP001)
1.00 oz Citra [12.00 %] - Dry Hop 7 Days
Mash @ 150 for 75 min.
After flameout bring water down to 178 degrees, and let sit for 30 min. Then cool to pitching temp.
Primary Fermentation: 14 days @ 67
Dry Hop: 7 days @ 67
I dry-hopped in primary, and I recommend doing so.
I bottled this last night, and it already tastes amazing. I was concerned intitally at the low mashing temps, but it really worked well...could not be happier with the outcome.
If you enjoy tropical APA or IPA flavor profiles, but want a little more malt characteristic then this is the one for you.
I'll post a picture in a couple weeks. The beer smells absolutely amazing, and the taste is fantastic...even at bottling. Now as long as I didn't oxidize the beer, due to hop debri in spigot when transferring to bottling bucket, this is going to be one amazing beer.
Cheers!
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.85 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.060 SG
Estimated Color: 9.2 SRM
Estimated IBU: 36.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name
4 lbs Pale Malt, Maris Otter
4 lbs Pale Malt (2 Row) US
1 lbs Caramel/Crystal Malt - 20L
1.5 lbs Munich Malt - 10L
8.0 oz Cara-Pils/Dextrine
8.0 oz Honey Malt
0.50 oz Simcoe [13.00 %] - Boil 50.0 min
0.50 oz Simcoe [13.00 %] - Boil 10.0 min
0.75 oz Citra [12.00 %] - Boil 5.0 min
1.00 oz Motueka [7.00 %] - Flame-out
0.25 oz Citra [12.00 %] - Flame-out
2 pkg California Ale (White Labs #WLP001)
1.00 oz Citra [12.00 %] - Dry Hop 7 Days
Mash @ 150 for 75 min.
After flameout bring water down to 178 degrees, and let sit for 30 min. Then cool to pitching temp.
Primary Fermentation: 14 days @ 67
Dry Hop: 7 days @ 67
I dry-hopped in primary, and I recommend doing so.
I bottled this last night, and it already tastes amazing. I was concerned intitally at the low mashing temps, but it really worked well...could not be happier with the outcome.
If you enjoy tropical APA or IPA flavor profiles, but want a little more malt characteristic then this is the one for you.
I'll post a picture in a couple weeks. The beer smells absolutely amazing, and the taste is fantastic...even at bottling. Now as long as I didn't oxidize the beer, due to hop debri in spigot when transferring to bottling bucket, this is going to be one amazing beer.
Cheers!
