Hi,
I'm trying to come up with a recipe for an American Pale Ale that has a good malt content, that being superior to Sierra Nevada's, and very hoppy.
I've been trying to formulate a recipe but I'm new at this so I wanted to get an insight from more experienced brewers. Here's what I came up with. I wanted it to be between 5 and 6 ABV for 5 gallon batch.
8.7 lbs pale malt 2 row
1.5 lbs vienna malt
10 oz caramel/crystal malt 40L
10 oz caramel/crystal malt 80L
1oz chinook @ 60min
1oz summit @ 45min
.5oz falconer's 7c's @ 30min & 20min
.5oz cascade @ 15min & 10 min
.5oz glacier @ 5 & 0 min
1lb corn sugar (end of boil)
.5oz simcoe (dry hop 1 week before bottling)
California Ale Yeast from White Labs
Any advice on this recipe?
Thanks!
I'm trying to come up with a recipe for an American Pale Ale that has a good malt content, that being superior to Sierra Nevada's, and very hoppy.
I've been trying to formulate a recipe but I'm new at this so I wanted to get an insight from more experienced brewers. Here's what I came up with. I wanted it to be between 5 and 6 ABV for 5 gallon batch.
8.7 lbs pale malt 2 row
1.5 lbs vienna malt
10 oz caramel/crystal malt 40L
10 oz caramel/crystal malt 80L
1oz chinook @ 60min
1oz summit @ 45min
.5oz falconer's 7c's @ 30min & 20min
.5oz cascade @ 15min & 10 min
.5oz glacier @ 5 & 0 min
1lb corn sugar (end of boil)
.5oz simcoe (dry hop 1 week before bottling)
California Ale Yeast from White Labs
Any advice on this recipe?
Thanks!