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Old 06-25-2012, 11:13 PM   #1
Join Date: Nov 2011
Location: Hicksville, Ohio
Posts: 104
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Default All-Grain - Parts Unknown Pale Ale

Recipe Type: All Grain    Yeast: WLP001/1056/US-05    Yeast Starter: Yes    Batch Size (Gallons): 5    Original Gravity: 1.044    Final Gravity: 1.010    IBU: 48 (Rager)    Boiling Time (Minutes): 60    Color: 9 SRM    Primary Fermentation (# of Days & Temp): 10 Days @ 67F    Tasting Notes: A flavorful, hoppy session pale ale teetering on the edge of the style guidelines.   
6 pounds (77%) Crisp Maris Otter
1.25 pounds (16%) Briess Caramel 20L
0.5 pound (6%) Briess White Wheat Malt
0.5 ounce (1%) Debittered Black Malt

0.25 ounce Citra (13.4% AA) @ 60 minutes
0.5 ounce Citra (13.4% AA) @ 30 minutes
0.5 ounce Citra (13.4% AA) @ 20 minutes
dryhop 1.75 ounces Citra (13.4% AA) for 7 days

Here is a great base recipe to experiment with hops. I chose to use all-Citra on this one to showcase it's unique American flavor and aroma. The key to making a low-gravity pale ale like this is the use of a good amount of crystal malt. I wanted a crisp, refreshing session pale ale with just enough malt backbone and chose to use a 20L crystal malt. However, you can discard the black malt and substitute the 20L crystal for a darker one to get some deeper roasts. This offers just enough malt backbone to sneak through and compliment the hops without taking too much away from them. A pale ale I plan to brew again and light enough to have more than one of on a hot summer day.

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