American Pale Ale Pukwudgie Pale Ale

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BeerEngineer15

Active Member
Joined
May 1, 2013
Messages
40
Reaction score
4
Recipe Type
All Grain
Yeast
WLP-001 California Ale Yeast
Yeast Starter
No
Batch Size (Gallons)
5.5
Original Gravity
1.052
Final Gravity
1.006
Boiling Time (Minutes)
60
IBU
46
Color
6 - Gold
Primary Fermentation (# of Days & Temp)
14
Secondary Fermentation (# of Days & Temp)
2
Tasting Notes
hop forward, clean malt bill, minimal residual sugar, moderate bitterness
Recipe Type: All Grain
Yeast: WLP-001 California Ale Yeast
Yeast Starter: Nope
Additional Yeast or Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.006
IBU: 46
Boiling Time (Minutes): 60
Color: 6 SRM
Primary Fermentation (# of Days & Temp): 14 Days at 68 degrees, 2 days at 34 degrees

So I thought that I would post my house pale ale recipe, Pukwudgie Pale Ale for anyone to use. This is a proven recipe, taking the gold medal in the American Pale Ale category at the 2016 LA County Fair Homebrew Competition.

The recipe has been brewed a couple of times with minor changes each time. This version is solid, not a lot of tinkering needed. The idea for this beer was that I wanted to have a beer that had sufficient body and malt to support a nice hop flavor profile without getting muddled. I chose to go with Citra on the back end of this beer but the nice thing about this recipe is that you can use any hop that you have and it will showcase that particular flavor. I use magnum for bittering on all my american beers because I like the clean bitterness that it presents.

Grain Bill
9 lbs. US 2-Row
1.5 lbs. Vienna Malt
0.5 lbs. Cara-Pils
0.5 lbs. Crystal 60L

Hops
0.8 oz Magnum (13.1% AA) - 60 minutes
0.3 oz Citra (14.1% AA) - 10 minutes
0.7 oz Citra (14.1% AA ) - 20 minute whirpool
1 oz Citra (14.1% AA) - 7 day dry hopping

Mash
Single Infusion mash for 75 minutes at 147 degrees.
Add 2.5 gallons water at 200 degrees for mash out
Mash out for 10 minutes
Vorlauf for 15 minutes, around 3 gallons, until wort runs clear
Fly sparge with water at 168 degrees
Collect wort at 1.041 SG

Boil
60 minute boil
Chill to 65 degrees
Aerate with compressed oxygen and diffusion stone
Add yeast

I always add gelatin to this beer because I like it to be clear. Here's what the beer looks like after it's kegged and carbonated.
IMG_20160723_193202.jpg
 
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