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Old 03-31-2009, 12:11 AM   #1
andysim
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Default All-Grain - Back Deck Pale Ale

Recipe Type: All Grain
Yeast: White Labs CLP002 British Ale
Yeast Starter: 1 cup DME and 32 oz Water
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.014
IBU: ??
Boiling Time (Minutes): 90
Color: Dark Red
Primary Fermentation (# of Days & Temp): 10 days @ 65 degrees
Additional Fermentation: Bottle 10 days
Secondary Fermentation (# of Days & Temp): no
Tasting Notes: Great taste, good buzz


11 # Pale Ale Malt 60l
1 # Wheat Malt
.25# Crystal Malt

Mash @ 153 degrees for 1 hour with 4 gallons of water


Sparge with 2.5 gallons of 185 degree water for 10 minutes
Sparge again with 2.5 gallons of 185 degree water for 10 minutes

Collect 7 gallons or wort

Boil wort for 1 hour add below:


1 oz Willmette 45 minutes
1 oz Kent Golding 15 minutes

1 tbs Irish Moss 10 minutes

Cool wort to 70 degrees

Add yeast starter to fermenter.

Add 5 gallons of wort to the fermenter

Aerate for 5 minutes

Ferment for approximately 21 days

Bottle for 10 more with 5.5 oz of DME

Note: FG was 1.012
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Last edited by andysim; 05-10-2009 at 03:43 PM. Reason: Changed Priming Sugar
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