EricCSU
Well-Known Member
This is based on the rebrew which was deemed "cloned."
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
OG 1053
42 IBU
90 min boil
5.23kg Pale Ale Malt
400g crystal 75
90g carapils
28g cascade 6%AA at 85m
28g cascade at 30m
28g cascade at 5m
28g cascade at 0
21g cascade dry hop
WLP002
Mash at 149F
Add gypsum
Ferment at 65F, raising to 72F after 4 days
Discussion notes:
The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).
If you brew this, please reply with your results for discussion.
OG 1053
42 IBU
90 min boil
5.23kg Pale Ale Malt
400g crystal 75
90g carapils
28g cascade 6%AA at 85m
28g cascade at 30m
28g cascade at 5m
28g cascade at 0
21g cascade dry hop
WLP002
Mash at 149F
Add gypsum
Ferment at 65F, raising to 72F after 4 days
Discussion notes:
The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.