Rhoobarb
Well-Known Member
This turned out so very well, I had to post it! It is an American IPA...
Grains:
10 lbs. Schreier American 2-row pale malt (1.8-L)
1.5 lb. CaraPils malt, 2-row (5.9-L)
1/2 lb. Biscuit malt (24-L)
1/2 lb. U.S. crystal malt, 2-row (90-L)
Bittering hops:
1.25 oz. Centennial [10.7% AAU] (90 mins.)
Flavoring hops:
.5 oz. Cascade [6.0% AAU] (15 mins.)
Aroma hops:
.75 oz. B.C. Goldings [4.0% AAU] (5 mins.)
Fining agent: Irish Moss (15 mins.)
Yeast: White Labs WLP028 Edinburgh Ale Yeast (from slurry)
Primary: 7 days at 67o F
Secondary: 14 days at 67o F
Total boil: 90 minutes
Heat ~3.5 gallons of water to ~172oF. Mash grains at ~155o F for 70 minutes. Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 172oF water. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
New Caledonia Pale Ale
Recipe Ó 2006 by
Mark Pannell
OG: 1.051
FG: 1.010
ABV = 5.4%
IBU = 58.2
SRM= 9.1
FG: 1.010
ABV = 5.4%
IBU = 58.2
SRM= 9.1
10 lbs. Schreier American 2-row pale malt (1.8-L)
1.5 lb. CaraPils malt, 2-row (5.9-L)
1/2 lb. Biscuit malt (24-L)
1/2 lb. U.S. crystal malt, 2-row (90-L)
Bittering hops:
1.25 oz. Centennial [10.7% AAU] (90 mins.)
Flavoring hops:
.5 oz. Cascade [6.0% AAU] (15 mins.)
Aroma hops:
.75 oz. B.C. Goldings [4.0% AAU] (5 mins.)
Fining agent: Irish Moss (15 mins.)
Yeast: White Labs WLP028 Edinburgh Ale Yeast (from slurry)
Primary: 7 days at 67o F
Secondary: 14 days at 67o F
Total boil: 90 minutes
Heat ~3.5 gallons of water to ~172oF. Mash grains at ~155o F for 70 minutes. Recirculate until clear, ~20 minutes.
Sparge with ~7gallons of 172oF water. Add hops and Irish moss to schedule above. Cool wort to ~68o F and pitch yeast. Bottle when beer falls clear. Prime with 1-1/4 cups plain light DME.
