theDeutscher
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP001/1056/US-05
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.044
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 48 (Rager)
- Color
- 9 SRM
- Primary Fermentation (# of Days & Temp)
- 10 Days @ 67°F
- Tasting Notes
- A flavorful, hoppy session pale ale teetering on the edge of the style guidelines.
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.
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.
