American Pale Ale Hoptaumber Ale

[MorrisBrewingCo]

Recipe Type

All Grain

Yeast

Wyeast 1272 American Ale II

Yeast Starter

2 Liter for 196 billion cells

Batch Size (Gallons)

5.5

Original Gravity

1.051

Final Gravity

1.012 - 1.014

Boiling Time (Minutes)

90

IBU

35

Color

13

Primary Fermentation (# of Days & Temp)

17 Days at 68F

Additional Fermentation

1 Day at 38F

Tasting Notes

light toasted sweetness and fresh bittering flavors

Yeast Starter:
Activate Wyeast Smack Pack atleast 3 hours prior to making starter
Heat 2 Liters of water to boil
Add 6 oz. Amber DME to boiling water
Boil 15 minutes
Cover and Chill Wort to 70F
Transfer Wort to 2 Liter erlenmeyer flask
Aerate wort by shaking erlenmeyer flask
Add Wyeast Smack Pack to erlenmeyer flask
Cover erlenmeyer flask top with perforated aluminum foil secured by rubber band
Aerate with stir plate or frequent shaking

Grain Build:
6 lbs. Belgian Pale Ale 58.5%
2 lbs. American Pale Ale 2-Row Toasted 19.5%
1 lb. Munich Malt 9.8%
0.5 lbs. Biscuit Malt 4.8%
0.25 lbs Crystal Malt 10L 2.4%
0.25 lbs Crystal Malt 40L 2.4%
0.25 lbs Special Roast 2.4%

Process:
Strike Water 3.5 gallons at 166F
Mash at 154F for 60 minutes
Fly Sparge 6.75 gallons at 170F
Boil Wort for 90 minutes

Hop Schedule:
0.75 oz. Northern Brewer (7.8% AA) at 60 minutes
0.5 oz Williamette (4.5% AA) at 30 minutes
0.5 oz Williamette (4.5% AA) at 15 minutes
0.5 oz Williamette (4.5% AA) at 5 minutes

Fermentation and Kegging:
Ferment for 17 Days at 68F
Cold Crash for 1 Day at 38F
Keg at 10 PSI for 2 weeeks