||06-26-2012 12:13 AM
Parts Unknown Pale Ale
6 pounds (77%) Crisp Maris Otter
1.25 pounds (16%) Briess Caramel 20L
0.5 pound (6%) Briess White Wheat Malt
0.5 ounce (1%) Debittered Black Malt
0.25 ounce Citra (13.4% AA) @ 60 minutes
0.5 ounce Citra (13.4% AA) @ 30 minutes
0.5 ounce Citra (13.4% AA) @ 20 minutes
dryhop 1.75 ounces Citra (13.4% AA) for 7 days
Here is a great base recipe to experiment with hops. I chose to use all-Citra on this one to showcase it's unique American flavor and aroma. The key to making a low-gravity pale ale like this is the use of a good amount of crystal malt. I wanted a crisp, refreshing session pale ale with just enough malt backbone and chose to use a 20L crystal malt. However, you can discard the black malt and substitute the 20L crystal for a darker one to get some deeper roasts. This offers just enough malt backbone to sneak through and compliment the hops without taking too much away from them. A pale ale I plan to brew again and light enough to have more than one of on a hot summer day.
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