- Recipe Type
- All Grain
- Yeast
- White Labs - California Ale V Yeast WLP051
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.055
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 43.08
- Color
- 7.93 (morey)
- Primary Fermentation (# of Days & Temp)
- 14 days
- Tasting Notes
- Citra hop forward, with a malt balance and fullness
Style Name: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.042
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.055
Final Gravity: 1.014
ABV (standard): 5.39%
IBU (rager): 43.08
SRM (morey): 7.93
FERMENTABLES:
10.9 lb - American - Pale 2-Row (94.6%)
10 oz - American - Caramel / Crystal 60L (5.4%)
HOPS:
0.5 oz - Simcoe, Type: Leaf/Whole, AA: 14, Use: Boil for 35 min, IBU: 21.88
1 oz - Citra, Type: Leaf/Whole, AA: 13.9, Use: Boil for 10 min, IBU: 13.95
1 oz - Cascade, Type: Pellet, AA: 6.9, Use: Boil for 5 min, IBU: 5.17
1 oz - Citra, Type: Leaf/Whole, AA: 13.9, Use: Boil for 1 min, IBU: 2.08
1.25 oz - Citra, Type: Leaf/Whole, AA: 13.9, Use: Aroma for 0 min (flameout)
MASH GUIDELINES:
1) Infusion, Temp: 165 F, Amount: 14.41 qt, Strike
2) Temperature, Temp: 151 F, Time: 60 min
3) Sparge, Temp: 170 F, to reach pre-boil volume
YEAST:
White Labs - California Ale V Yeast WLP051
Starter: Yes
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 66 - 70 F
Fermentation Temp: 66 F
Pitch Rate: 0.5 (M cells / ml / deg P)
NOTES:
Ferment at 66 degrees for 4-5 days until fermentation dies down then bump temp up to 69-70 degrees to encourage full attenuation.
This is a recipe I've fine tuned over 3 batches. I finally hit it right on this last one and felt it was good enough to share. I've got the grain bill set to compensate for my average efficiency of 65% using BIAB.
CA Ale V yeast left a full body beer, slightly fruity. Could switch to the standard WLP001 if not a fan of this yeast. I tried a previous batch with WLP001 and it was decent, but I thought WLP051 was better.
http://www.brewersfriend.com/homebrew/recipe/view/273695/bullocky-pale-ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.042
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.055
Final Gravity: 1.014
ABV (standard): 5.39%
IBU (rager): 43.08
SRM (morey): 7.93
FERMENTABLES:
10.9 lb - American - Pale 2-Row (94.6%)
10 oz - American - Caramel / Crystal 60L (5.4%)
HOPS:
0.5 oz - Simcoe, Type: Leaf/Whole, AA: 14, Use: Boil for 35 min, IBU: 21.88
1 oz - Citra, Type: Leaf/Whole, AA: 13.9, Use: Boil for 10 min, IBU: 13.95
1 oz - Cascade, Type: Pellet, AA: 6.9, Use: Boil for 5 min, IBU: 5.17
1 oz - Citra, Type: Leaf/Whole, AA: 13.9, Use: Boil for 1 min, IBU: 2.08
1.25 oz - Citra, Type: Leaf/Whole, AA: 13.9, Use: Aroma for 0 min (flameout)
MASH GUIDELINES:
1) Infusion, Temp: 165 F, Amount: 14.41 qt, Strike
2) Temperature, Temp: 151 F, Time: 60 min
3) Sparge, Temp: 170 F, to reach pre-boil volume
YEAST:
White Labs - California Ale V Yeast WLP051
Starter: Yes
Form: Liquid
Attenuation (avg): 72.5%
Flocculation: Med-High
Optimum Temp: 66 - 70 F
Fermentation Temp: 66 F
Pitch Rate: 0.5 (M cells / ml / deg P)
NOTES:
Ferment at 66 degrees for 4-5 days until fermentation dies down then bump temp up to 69-70 degrees to encourage full attenuation.
This is a recipe I've fine tuned over 3 batches. I finally hit it right on this last one and felt it was good enough to share. I've got the grain bill set to compensate for my average efficiency of 65% using BIAB.
CA Ale V yeast left a full body beer, slightly fruity. Could switch to the standard WLP001 if not a fan of this yeast. I tried a previous batch with WLP001 and it was decent, but I thought WLP051 was better.
http://www.brewersfriend.com/homebrew/recipe/view/273695/bullocky-pale-ale
