Products
Mighty Pale Faced Ale
English IPA • Extract • 5 gal
Joseph Brown
October 16, 2001 03:25pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .125 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 7.5 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1 oz
East Kent Goldings -5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings -5.0 AA% whole; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings -5.0 AA% whole; boiled 0 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Cascade -5.0 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade -5.0 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1tsp
irish moss -(omitted from calculations)
irish moss
- 1tsp
gypsum -(omitted from calculations)
gypsum
-
Wyeast3766Cider
Wyeast3766Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
Put grains in a bag and place in pot, add gypsum, remove bag when water begins to steam. I always spargfe the grains in the bag with hot water (1/2 gallon steaming water) to get all that precious body enhancing flavor out of the spent grains. Bring water to boil and add extract and bittering hops. Follow schedule. Add Irish Moss 15-20 minutes before end of boil. Rack into Primary and bottle after fermentation stops.
Style (BJCP)
Category: 14 -India Pale Ale (IPA)
Subcategory: A -English IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.050 -1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 -1.018 | |
| Color: | 13.9 SRM | 8 -14 | |
| Alcohol: | 5.9% ABV | 5% -7.5% | |
| Bitterness: | 55.7 IBU | 40 -60 | |
Discussion
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