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Old 03-25-2008, 09:49 PM   #1
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Default Vail Pale Ale

Recipe Type: All Grain
Yeast: 1187 Ringwood
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.018
IBU: 63
Boiling Time (Minutes): 90
Color: 10.7
Primary Fermentation (# of Days & Temp): 7 days @ 20C
Secondary Fermentation (# of Days & Temp): 21 days @ 4C

Vail Pale Ale

11 lbs. American 2-row malted barley
1 lb. 60L crystal malt
1 oz. Centennial hop pellets (90 min)
1 oz. Centennial hop pellets (30 min)
1 oz. Cascade hop pellets (10 min)
1 oz. Cascade hop pellets (1 min)
1 oz. Cascade hop flowers (3 weeks in secondary)

Mash grains at 158 F for 90 minutes

For extract, sub 7 lbs. Light dry malt extract for 2-row

GOLD Medal Winner 1992, 1994, 1995 GABF India Pale Ale

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Old 03-25-2008, 09:59 PM   #2
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Why do I read IPA recipes at 4:00PM on a weekday?

Man I'm thirsty.

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Old 04-01-2008, 02:39 PM   #3
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You know, Wayne, it's funny. I was paging through my old brewing notebook, and I found an IPA I made sometime in the early '90's, around '93 or '94.

It was an extract clone (I have no clue who by) of "Wayne Waananen's Vail Pale Ale."

My notes say it was pretty good.

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Old 04-01-2008, 06:50 PM   #4
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I'm glad you tried it out. I was giving away 5 gallon recipe sheets for the beers at beer fests, so homebrewers could try them out.

Maybe you picked one up at GABF.

I also posted a variation of the recipe on HBD in '95.

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Old 11-05-2011, 01:52 AM   #5
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I brewed this up a week ago tomorrow as my first ever all-grain brew. I figured I'd let you know, Wayne1, as both a point of interest, and a nod-of-the-cap to what is sure to be a delicious recipe.

Many thanks for posting it - a big help to a newbie like me.

For what it's worth, after week one, things are bubbling away sweetly and everything looks amazing. I'll probably just let it settle out in primary at 20C for the full month and then carefully bottle. I'm not as concerned about clarity, and if I'm lucky, this will be plenty clear after that long anyways.

Looking forward to letting everyone know how it turns out.

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Old 09-25-2014, 03:53 PM   #6
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I brewed this about two weeks ago, been in secondary for about 6 days on the dry hops at about 68F. I was wondering whether or not to cold crash this one before the keg?

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Old 09-25-2014, 05:07 PM   #7
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My suggestion would be to rack it off the hops into another vessel, drop the temp., add finings, let it sit for a couple of days and then keg it.

That way the beer should be fairly bright when it is ready to pour.

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Old 09-25-2014, 06:53 PM   #8
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Thanks Wayne, only problem is I do not have a tertiary vessel...yet. So I'm just a little apprehensive since I've never cold crashed/kegged before on what I should do.


Thanks
Kyle

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Old 09-26-2014, 01:56 AM   #9
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Go ahead and just put the secondary in your fridge. Keep it at around 40F for a couple of days. Add finings and wait a couple more days. Then carefully rack it into your keg.

You may get some yeast and hop sludge the first beer or two, but then it should clear up.

Good luck and thanks for trying the recipe.

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Old 09-28-2014, 02:03 PM   #10
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Thanks Wayne, can't wait to try this one.

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