My goal with this recipe is to build a clear and somewhat crisp pale ale with a bright gold color. I'm aiming for somewhere between 5.5 and 8.0 SRM. Preferably on the lower side. ABV about 5%, IBU between 30-40. Would like to dry hop as well.
Golden Pale Ale - built in iBrewMaster
Stats:
Style: APA
Type: Partial Mash
OG: 1.055
FG: 1.014
ABV: 5.37%
SRM: 8.1
Boil Size: 3 gallons
Batch Size: 5 gallons
Mash: 60 minutes at 155 in 3G of water
Grains:
2lbs Breiss 2-Row Pale Ale
1lb Vienna Malt
1lb Rice (trying to lighten the body here)
6lbs Pale LME at boil
Hops:
.5oz Centennial (pellet) 60min
1oz Cascade Leaf 30min
.5oz Centennial 1min (flameout)
1oz Cascade Leaf 1min (flameout)
2oz Amarillo (dry hop 7 days)
Yeast:
1 Packet Safale US-05
Additions: (both at 5min)
1oz Irish Moss
1oz Malodextrin
Primary Fermentation:
7 days at 72
Bottle:
Priming Sugar (corn) 5oz
7 days warm condition @ 72
7 days cold condition @ 40
Notes: I think the Vienna malt is throwing off the SRM rating by adding darkness. What would be a good substitute? 6-row pale?
Thanks,
Jason
Golden Pale Ale - built in iBrewMaster
Stats:
Style: APA
Type: Partial Mash
OG: 1.055
FG: 1.014
ABV: 5.37%
SRM: 8.1
Boil Size: 3 gallons
Batch Size: 5 gallons
Mash: 60 minutes at 155 in 3G of water
Grains:
2lbs Breiss 2-Row Pale Ale
1lb Vienna Malt
1lb Rice (trying to lighten the body here)
6lbs Pale LME at boil
Hops:
.5oz Centennial (pellet) 60min
1oz Cascade Leaf 30min
.5oz Centennial 1min (flameout)
1oz Cascade Leaf 1min (flameout)
2oz Amarillo (dry hop 7 days)
Yeast:
1 Packet Safale US-05
Additions: (both at 5min)
1oz Irish Moss
1oz Malodextrin
Primary Fermentation:
7 days at 72
Bottle:
Priming Sugar (corn) 5oz
7 days warm condition @ 72
7 days cold condition @ 40
Notes: I think the Vienna malt is throwing off the SRM rating by adding darkness. What would be a good substitute? 6-row pale?
Thanks,
Jason