Rhoobarb
Well-Known Member
I have a thread going on the All Grain & Partial Mash Brewing section of the Forum and said I would post this recipe. It's mostly taken from SNPA and other American Pale Ale recipes. I figured it will be easy enough for my first-ever all-grain brewing session! And the yeast should make it interesting. (It will also be my first time using Horizon hops)
Here it is - comments are welcome! :
Mark's 1st AG Pale Ale
Recipe 2005 by Mark Pannell
OG: 1.056
FG: 1.014
ABV = 5.7%
Grains:
9 lbs. Rahr American 2-row pale malt (1.8-L)
1 lb. U.S. crystal malt, 2-row (30-L)
4 oz. 2-Row Belgian CaraPils (5.9-L)
Bittering hops:
1 oz. Perle [6.4% AAU] (60 mins.)
.25 oz. Horizon [10.2% AAU] (60 mins.)
Flavoring hops:
.75 oz. Cascade [6.0% AAU] (15 mins.)
Finishing hops:
.25 oz. Cascade [6.0% AAU] (0 mins.)
Dry hops:
.25 oz. Cascade [6.0% AAU]
Fining agent:
1 tsp. Irish moss (15 mins.)
Yeast:
White Labs WLP007 Dry English Ale yeast (previous cake)
Primary: 5 days at 72o F
Secondary: 14 days at 72o F
Total boil: 90 minutes
Heat 3.5 galllons of water to ~160o F. Mash grains at 153-155o F for 60 minutes. Recirculate until clear, ~20-30 minutes. Sparge with ~3 gallons of 170o F water. Add hops and Irish moss to schedule above. Cool wort to 70o - 75o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
Here it is - comments are welcome! :
Mark's 1st AG Pale Ale
Recipe 2005 by Mark Pannell
OG: 1.056
FG: 1.014
ABV = 5.7%
Grains:
9 lbs. Rahr American 2-row pale malt (1.8-L)
1 lb. U.S. crystal malt, 2-row (30-L)
4 oz. 2-Row Belgian CaraPils (5.9-L)
Bittering hops:
1 oz. Perle [6.4% AAU] (60 mins.)
.25 oz. Horizon [10.2% AAU] (60 mins.)
Flavoring hops:
.75 oz. Cascade [6.0% AAU] (15 mins.)
Finishing hops:
.25 oz. Cascade [6.0% AAU] (0 mins.)
Dry hops:
.25 oz. Cascade [6.0% AAU]
Fining agent:
1 tsp. Irish moss (15 mins.)
Yeast:
White Labs WLP007 Dry English Ale yeast (previous cake)
Primary: 5 days at 72o F
Secondary: 14 days at 72o F
Total boil: 90 minutes
Heat 3.5 galllons of water to ~160o F. Mash grains at 153-155o F for 60 minutes. Recirculate until clear, ~20-30 minutes. Sparge with ~3 gallons of 170o F water. Add hops and Irish moss to schedule above. Cool wort to 70o - 75o F and pitch yeast. Add dry hops at secondary. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.