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Lapa

Lapa

American Pale Ale : All Grain : 17 L

Lapa

American Pale Ale

April 18, 2013 at 05:03pm

0.0/5.0 0 ratings

Ingredients (All Grain17 L)

  • 4.25 kg Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 0.11 kg Crystal 75; Great Western

    Crystal 75; Great Western

    This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

  • 15 g Chinook - 11.9 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 12 g Cascade - 7.6 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 12 g Cascade - 7.6 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 17 g Chinook - 11.9 AA% pellets; added dry to secondary fermenter

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Single step 68°

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.057 1.045 - 1.060
Terminal Gravity: 1.013 1.010 - 1.015
Color: 10.7 SRM 5 - 14
Alcohol: 5.8% ABV 4.50% - 6.00%
Bitterness: 40.7 IBU 30.00 - 45.00

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