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PROPOSED PA JZ CS

PROPOSED PA JZ CS

American Pale Ale : All Grain : 5 gal

GSiegl

9-2-13

September 2, 2013 at 03:10pm

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 13 lbs Standard 2-Row; Rahr

    Standard 2-Row; Rahr

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • .85 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • .85 lbs White Wheat; Rahr

    White Wheat; Rahr

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1 oz Simcoe® - 12.2 AA% pellets; boiled 60 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Simcoe® - 12.2 AA% pellets; boiled 15 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Simcoe® - 12.2 AA% pellets; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Simcoe® - 12.2 AA% pellets; added dry to secondary fermenter

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • Fermentis US-56 Safale US-56

    Fermentis US-56 Safale US-56

    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. 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. 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.

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.076 1.045 - 1.060
Terminal Gravity: 1.017 1.010 - 1.015
Color: 9.3 SRM 5 - 14
Alcohol: 7.8% ABV 4.50% - 6.00%
Bitterness: 64.9 IBU 30.00 - 45.00

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