All-Grain - North Coal Pale Ale

**CoalCracker** · 11-10-2010, 03:21 PM

Recipe Type: All Grain
Yeast: Wyeast #1056 Amercan Ale
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.043
Final Gravity: 1.002
IBU: 37
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Refreshing, slightly bitter, nice citrus hop profile

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 82.05 %
1.00 lb Vienna Malt (3.5 SRM) Grain 10.26 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 7.69 %
1.00 oz Cascade [5.50 %] (60 min) Hops 19.7 IBU
1.00 oz Cascade [5.50 %] (15 min) Hops 9.8 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 6.1 IBU
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash at 152-154. I did a double batch sparge with this recipe. Collected 6.5 gallons into the kettle and boiled down to about 5.25 gallon.

Original thread can be found here.

http://www.homebrewtalk.com/f12/looking-make-house-pale-ale-how-does-look-198133/

**humann_brewing** · 11-10-2010, 04:11 PM

wow, 1043 > 1002 with a 152-154 mash with almost 8% crystal?

looks good, low calorie, dry beer probably making you want more

**CoalCracker** · 11-10-2010, 04:32 PM

Yea my jaw dropped when I saw it attenuated like that. Gonna check it against the next time I brew to make sure I read it right. But tasty none the less.

**CoalCracker** · 01-09-2011, 03:15 PM

I actually changed the recipe a bit and am going to use Centennial for bittering, then adding 1oz of cascade for a week to dry hop. This actually raised the IBUs to about 43.

Then I had this idea. Why don't I split the batch and add 1/2 oz of lightly toasted oak chips to half. Anyone have any idea how long I should let this sit? I know a lot of people say to taste, however I would like a starting point to work off of.

**CoalCracker** · 10-15-2011, 10:18 PM

Just won third place in a local competition with this recipe out of 30 entries.