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Old 05-24-2009, 06:49 PM   #1
GroovePuppy's Avatar
Sep 2008
Windsor, CA
Posts: 1,734
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.059   
Final Gravity: 1.014   
IBU: 38.8   
Boiling Time (Minutes): 60   
Color: 11.1   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   
Tasting Notes: A malty APA offset with grapefruit aroma and flavor   

Recipe: 015 "Easter Rabid" Pale
Brewer: Hamish
Style: American Pale Ale
TYPE: All Grain

Recipe Specifications
Batch Size: 5.50 gal      
Boil Size: 6.50 gal
Estimated OG: 1.059 SG
Estimated Color: 11.1 SRM
Estimated IBU: 38.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount        Item                                      Type         % or IBU      
7 lbs 8.0 oz  Pale Malt (2 Row) US (2.0 SRM)            Grain        62.50 %       
3 lbs         Munich Malt (9.0 SRM)                     Grain        25.00 %       
1 lbs         Caramel/Crystal Malt - 60L (60.0 SRM)     Grain        8.33 %        
8.0 oz        Cara-Pils/Dextrine (2.0 SRM)              Grain        4.17 %        
1.00 oz       Centennial [7.70 %]  (60 min) (First Wort Hops         26.5 IBU      
0.50 oz       Centennial [7.70 %]  (30 min)             Hops         9.3 IBU       
0.25 oz       Centennial [7.70 %]  (15 min)             Hops         3.0 IBU       
0.25 oz       Centennial [7.70 %]  (0 min)              Hops          -            
1 Pkgs        Nottingham (Danstar #-) [Starter 25 ml]   Yeast-Ale                  

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 12.00 lb
Single Infusion, Medium Body, No Mash Out
Step Time     Name               Description                         Step Temp     
60 min        Mash In            Add 20.00 qt of water at 163.0 F    154.0 F
This is my first "scratch" recipe. I threw it together taking some ideas from recipes around the web. I wanted to get something slightly maltier than a typical APA, hence the Crystal malts, but with a citrus hop taste. I originally planned to use Amarillo but plumped for the Centennial.

This was brewed this using DeathBrewers Stovetop AG method and I got 78% efficiency, giving me an OG of 1.060. The yeast attenuated down to 1.011 giving 6.39% ABV, a decent amount higher than BeerSmith predicted.

At under three weeks in the bottle this is simply delicious. It's one of the most pleasant and interesting Pale Ales I've ever had. There is more maltiness than most but that is offset by the IBU and large quantities of grapefruit from the hops. It works out as a dark Pale or a light Amber, but it's closer to a Pale IMO. This will be repeated!

Edit: Just started drinking a second version made with Amarillo.

Version 2 can be found here.

Edit: Add 1/2 tsp of Irish Moss at 20min for clearer beer.
Primary - I'm on a break dammit!!!!
Secondary - sold it!
Kegged - Commercial beer

Yet Another Keezer Build

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