BeerEngineer15
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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, Puckwudgie 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 147degrees.
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 4.5 gallons of water at 168 degrees
Collect 8 gallons wort at 1.041 SG - I have a lot of losses in my system on the cold side so I need more wort in my kettle than most people do. You should reduce this based on your system efficiency
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 crystal clear. Here's what the beer will look like after it's kegged and carbonated.
EDITS:
Copied the format from other posts
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, Puckwudgie 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 147degrees.
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 4.5 gallons of water at 168 degrees
Collect 8 gallons wort at 1.041 SG - I have a lot of losses in my system on the cold side so I need more wort in my kettle than most people do. You should reduce this based on your system efficiency
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 crystal clear. Here's what the beer will look like after it's kegged and carbonated.
EDITS:
Copied the format from other posts
