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Old 06-25-2012, 11:13 PM   #1
theDeutscher's Avatar
Nov 2011
Hicksville, Ohio
Posts: 104
Liked 6 Times on 6 Posts

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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