TwoHeadsBrewing
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 11
- Original Gravity
- 1.054
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 30.1
- Color
- 8.1
- Primary Fermentation (# of Days & Temp)
- 14 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 65F
- Tasting Notes
- Easy drinking Pale Ale
Brewhouse Efficiency: 75%
Batch Size: 11 gallons
Equipment Used: Sanke Keg for HLT and Boil Kettle, 10g Round Cooler for MLT.
Tasting Notes: Nice, light pale ale. Plenty of hop aroma and bitterness to keep me happy, but not too bitter to turn off the majority of my guests. For my 2-row, I've been using half Pale Ale Malt and half normal 2-row Pale Malt. This gives the beer just a bit more complexity, and a bit of toastiness much like Marris Otter.
Grain Bill:
10.00 lb Pale Malt (2 Row) US
9.00 lb Pale Ale Malt (2 Row) US
1.50 lb Caramel/Crystal Malt - 60L
1.00 lb White Wheat Malt
Hops:
1.50 oz Cascade [6.00 %] (60 min) (First Wort Hop) Hops 15.9 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 8.0 IBU
2.00 oz Centennial [10.00 %] (5 min) Hops 6.4 IBU
Optional: Dry hop 1.00oz Cascade Hops for 5 days
0.28 tsp Irish Moss (Boil 10.0 min) Misc
Yeast:
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.34 % Actual Alcohol by Vol: 4.56 %
Bitterness: 30.3 IBU Calories: 198 cal/pint
Est Color: 8.1 SRM Color: Color
Mash Profile
Total Grain Weight: 21.50 lb
1. Mash in with 6.75 gallons of water @ 166F for a target temperature of 152F. Mash for 60 minutes.
2. Fly sparge with 9.5 gallons of 180F water
For batch sparge:
2. Drain MLT
3. Batch sparge with 4.75g of 185F water
4. Batch sparge with 4.75g of 185F water
Note: This should yeild 12.8 gallons in the boil kettle. I boil off 1.2 gallon per hour, and have a .6 gallon boil kettle/trub loss. Make sure to adjust the sparge water volume for your setup.
View attachment THB House Pale Ale.bsm
Batch Size: 11 gallons
Equipment Used: Sanke Keg for HLT and Boil Kettle, 10g Round Cooler for MLT.
Tasting Notes: Nice, light pale ale. Plenty of hop aroma and bitterness to keep me happy, but not too bitter to turn off the majority of my guests. For my 2-row, I've been using half Pale Ale Malt and half normal 2-row Pale Malt. This gives the beer just a bit more complexity, and a bit of toastiness much like Marris Otter.
Grain Bill:
10.00 lb Pale Malt (2 Row) US
9.00 lb Pale Ale Malt (2 Row) US
1.50 lb Caramel/Crystal Malt - 60L
1.00 lb White Wheat Malt
Hops:
1.50 oz Cascade [6.00 %] (60 min) (First Wort Hop) Hops 15.9 IBU
1.00 oz Centennial [10.00 %] (15 min) Hops 8.0 IBU
2.00 oz Centennial [10.00 %] (5 min) Hops 6.4 IBU
Optional: Dry hop 1.00oz Cascade Hops for 5 days
0.28 tsp Irish Moss (Boil 10.0 min) Misc
Yeast:
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.34 % Actual Alcohol by Vol: 4.56 %
Bitterness: 30.3 IBU Calories: 198 cal/pint
Est Color: 8.1 SRM Color: Color
Mash Profile
Total Grain Weight: 21.50 lb
1. Mash in with 6.75 gallons of water @ 166F for a target temperature of 152F. Mash for 60 minutes.
2. Fly sparge with 9.5 gallons of 180F water
For batch sparge:
2. Drain MLT
3. Batch sparge with 4.75g of 185F water
4. Batch sparge with 4.75g of 185F water
Note: This should yeild 12.8 gallons in the boil kettle. I boil off 1.2 gallon per hour, and have a .6 gallon boil kettle/trub loss. Make sure to adjust the sparge water volume for your setup.
View attachment THB House Pale Ale.bsm