- Recipe Type
- All Grain
- Yeast
- GY054
- Yeast Starter
- 1 L
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.052
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 41
- Color
- 4 SRM
- Primary Fermentation (# of Days & Temp)
- 4 days @ 67°
- Secondary Fermentation (# of Days & Temp)
- 14 days @ 71°
- Tasting Notes
- A nice refreshing summertime (or anytime!) pale ale.
New England Extra Pale Ale
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 4.0 SRM
Estimated IBU: 40.9 IBUs
Mash Efficiency: 75 %
Boil Time: 60 Minutes
Ingredients:
------------
8.5 lbs Pale Malt (2 Row) US (Rahr) (1.8 SRM) 77.3 %
1 lbs Munich (Avangard) (6.0 SRM) 9.1 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) 4.5 %
8.0 oz Carapils (Briess) (1.5 SRM) 4.5 %
8.0 oz Oats, Flaked (1.0 SRM) 4.5 %
15.00 g Mosaic - Boil 60 min 19.0 IBUs
10.00 g Mosaic - Boil 20 min 7.7 IBUs
10.00 g Simcoe - Boil 20 min 8.8 IBUs
10.00 g Mosaic - Boil 5 min 2.5 IBUs
10.00 g Simcoe - Boil 5 min 2.9 IBUs
15.50 g Simcoe - Dry Hop 5 Days
0.5 tsp Yeast Nutrient - Boil 10 min
1.0 pkg Vermont IPA - GigaYeast #GY054
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------
Name........Description......................Step Temperature.....Step Time
Mash In.....Add 22.75 qt of water........150.0 F...................60 min
Sparge: Batch sparge with 4.14gal of 168.0 F water
Notes:
I call this New England Extra Pale Ale because of the use of GY054 (Conan) yeast, and the fact that it is just under style guidelines for APA at ~4 SRM. It is a great summertime beer, this keg of it has only been tapped for around 2 weeks and it will likely float this week. My wife, my friends, me, we all love it!
For this batch my OG was 1.051, FG 1.010 and ABV ~5.3%
Next time I brew, I will up the dry hops to a full oz. (28.3 g). I hadn't even included them in the recipe originally, but I had 15.5 g (0.55 oz.) leaf hops left over from another recipe and decided to throw them in into the primary. I am glad I did, as the aroma on this one is excellent. The boil hops were all pellet.
GY054 Vermont IPA (Conan) does best if you can raise the temp a few degrees as primary fermentation starts to slow. I pitched the yeast and started it at 67°. After 4 days I let it rise to 71° for another 4 days at which point FG had been reached. I removed it from the fermentation chamber (just because I needed it) and let it rest another 10 days in my basement with ambient temps of 67-68°. Kegged and carbed to 2.5 vols under serving pressure for around 10 days before tapping.
The picture was one of the earlier pours from the keg and it has cleared up some in the past week or so, but is still hazy due to dry hopping in primary and not cold crashing before kegging (the chamber was in use).
Cheers!
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.052 SG
Estimated Color: 4.0 SRM
Estimated IBU: 40.9 IBUs
Mash Efficiency: 75 %
Boil Time: 60 Minutes
Ingredients:
------------
8.5 lbs Pale Malt (2 Row) US (Rahr) (1.8 SRM) 77.3 %
1 lbs Munich (Avangard) (6.0 SRM) 9.1 %
8.0 oz Caramel/Crystal Malt - 10L (10.0 SRM) 4.5 %
8.0 oz Carapils (Briess) (1.5 SRM) 4.5 %
8.0 oz Oats, Flaked (1.0 SRM) 4.5 %
15.00 g Mosaic - Boil 60 min 19.0 IBUs
10.00 g Mosaic - Boil 20 min 7.7 IBUs
10.00 g Simcoe - Boil 20 min 8.8 IBUs
10.00 g Mosaic - Boil 5 min 2.5 IBUs
10.00 g Simcoe - Boil 5 min 2.9 IBUs
15.50 g Simcoe - Dry Hop 5 Days
0.5 tsp Yeast Nutrient - Boil 10 min
1.0 pkg Vermont IPA - GigaYeast #GY054
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11 lbs
----------------------------
Name........Description......................Step Temperature.....Step Time
Mash In.....Add 22.75 qt of water........150.0 F...................60 min
Sparge: Batch sparge with 4.14gal of 168.0 F water
Notes:
I call this New England Extra Pale Ale because of the use of GY054 (Conan) yeast, and the fact that it is just under style guidelines for APA at ~4 SRM. It is a great summertime beer, this keg of it has only been tapped for around 2 weeks and it will likely float this week. My wife, my friends, me, we all love it!
For this batch my OG was 1.051, FG 1.010 and ABV ~5.3%
Next time I brew, I will up the dry hops to a full oz. (28.3 g). I hadn't even included them in the recipe originally, but I had 15.5 g (0.55 oz.) leaf hops left over from another recipe and decided to throw them in into the primary. I am glad I did, as the aroma on this one is excellent. The boil hops were all pellet.
GY054 Vermont IPA (Conan) does best if you can raise the temp a few degrees as primary fermentation starts to slow. I pitched the yeast and started it at 67°. After 4 days I let it rise to 71° for another 4 days at which point FG had been reached. I removed it from the fermentation chamber (just because I needed it) and let it rest another 10 days in my basement with ambient temps of 67-68°. Kegged and carbed to 2.5 vols under serving pressure for around 10 days before tapping.
The picture was one of the earlier pours from the keg and it has cleared up some in the past week or so, but is still hazy due to dry hopping in primary and not cold crashing before kegging (the chamber was in use).
Cheers!
