Old Stone House Pale Ale

[JimE]

Recipe Type

All Grain

Yeast

White Lab California Ale, #WLP001

Yeast Starter

None

Batch Size (Gallons)

5.5

Original Gravity

1.051

Final Gravity

1.014

Boiling Time (Minutes)

60

IBU

32.1

Color

7.7

Primary Fermentation (# of Days & Temp)

10 days, 63 F

Tasting Notes

Nice balance

Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.09 %
1.20 oz Cascade [7.80 %] (60 min) Hops 30.2 IBU
0.60 oz Strisslespalt [2.60 %] (10 min) Hops 1.8 IBU
0.50 oz Sterling [7.50 %] (3 min) (Aroma Hop-SteeHops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11.00 lb
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 11.00 qt of water at 170.8 F 152.0 F
10 min Mash Out Add 7.70 qt of water at 196.9 F 168.0 F

 

[JimE]

This turned out to be a very pleasant ale. The toasted/caramel and malt flavors were very nicely balanced with the hop bitterness and flavor. This was my first brew with IBU over 30. I am really starting to appreciate hops. Actually, I am really starting to appreciate a good balance.

This was my 1st all-grain batch, and I am pleased. My other all-grain is a Northern English Brown Ale. I would like your thoughts on any changes to this recipe. I've only used 4 malts so far in my all-grain batches: Maris Otter, 2 row pale, crystal 40L, chocolate.