Title: South Pacific Pale Ale
Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.5 gallons
STATS:
Original Gravity: 1.057
Final Gravity: 1.018
ABV (standard): 5.14%
IBU (tinseth): 142.62
SRM (morey): 5.1
FERMENTABLES:
6.5 lb - Liquid Malt Extract - Golden Light (82.5%) @ flameout
1 lb - Dry Malt Extract - Golden Light (12.7%) @ 60 min
6 oz - Belgian Candi Sugar - Clear/Blond (4.8%) @ 60 min
HOPS:
1 oz - Pacific Jade for 60 min, Type: Pellet, Use: Boil (AA 14.6, IBU: 54.71)
1 oz - Pacific Jade for 45 min, Type: Pellet, Use: Boil (AA 14.6, IBU: 50.22)
1 oz - Nelson Sauvin for 20 min, Type: Pellet, Use: Boil (AA 12.5, IBU: 28.36)
1 oz - Nelson Sauvin for 5 min, Type: Pellet, Use: Boil (AA 12.5, IBU: 9.34)
3 oz - Nelson Sauvin for 14 days, Type: Pellet, Use: Dry Hop (AA 12.5)
OTHER INGREDIENTS:
1 each - Whirlfloc Tablet, Time: 20 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Northwest Ale 1332
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temp: 65 - 75 F
Fermentation Temp: 75 F
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Really simple Pale Ale made with NZ hops. I had the candi sugar sitting around, so I decided to throw it in at the last minute to raise the ABV a bit.
This one is in the primary right now, I'll update with notes as the process continues.
Edit: Also worth mentioning is that I added the LME at flameout, as per this thread. I've had very good results using this method, although I still add a small amount at the beginning of the boil.
Update 8/13: My God, it's a mango-peach explosion. It finished at about 1.017, so the malt sweetness really brings out the fruit flavors of the hops. I'm dry hopping it right now, and changed to 3 oz dry hop, because when I transferred it there was almost no aroma.
Brew Method: Extract
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 5.5 gallons
STATS:
Original Gravity: 1.057
Final Gravity: 1.018
ABV (standard): 5.14%
IBU (tinseth): 142.62
SRM (morey): 5.1
FERMENTABLES:
6.5 lb - Liquid Malt Extract - Golden Light (82.5%) @ flameout
1 lb - Dry Malt Extract - Golden Light (12.7%) @ 60 min
6 oz - Belgian Candi Sugar - Clear/Blond (4.8%) @ 60 min
HOPS:
1 oz - Pacific Jade for 60 min, Type: Pellet, Use: Boil (AA 14.6, IBU: 54.71)
1 oz - Pacific Jade for 45 min, Type: Pellet, Use: Boil (AA 14.6, IBU: 50.22)
1 oz - Nelson Sauvin for 20 min, Type: Pellet, Use: Boil (AA 12.5, IBU: 28.36)
1 oz - Nelson Sauvin for 5 min, Type: Pellet, Use: Boil (AA 12.5, IBU: 9.34)
3 oz - Nelson Sauvin for 14 days, Type: Pellet, Use: Dry Hop (AA 12.5)
OTHER INGREDIENTS:
1 each - Whirlfloc Tablet, Time: 20 min, Type: Fining, Use: Boil
YEAST:
Wyeast - Northwest Ale 1332
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temp: 65 - 75 F
Fermentation Temp: 75 F
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Really simple Pale Ale made with NZ hops. I had the candi sugar sitting around, so I decided to throw it in at the last minute to raise the ABV a bit.
This one is in the primary right now, I'll update with notes as the process continues.
Edit: Also worth mentioning is that I added the LME at flameout, as per this thread. I've had very good results using this method, although I still add a small amount at the beginning of the boil.
Update 8/13: My God, it's a mango-peach explosion. It finished at about 1.017, so the malt sweetness really brings out the fruit flavors of the hops. I'm dry hopping it right now, and changed to 3 oz dry hop, because when I transferred it there was almost no aroma.