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4G 15Min PA Mod Munich Sim-Amarillo JSpencer

4G 15Min PA Mod Munich Sim-Amarillo JSpencer

American Pale Ale : Extract : 4.4 gal

GSiegl

proto

November 8, 2013 at 11:39am

0.0/5.0 0 ratings

Ingredients (Extract4.4 gal)

  • .8 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Golden orange hue with a robust malty flavor.

  • 5 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 1 oz Simcoe® - 13.0 AA% pellets; boiled 15 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 15 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Simcoe® - 13.0 AA% pellets; boiled 5 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Amarillo® - 8.5 AA% pellets; boiled 1 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .5 oz Simcoe® - 13.0 AA% pellets; boiled 0 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • .5 oz Amarillo® - 0.0 AA% pellets; boiled 0 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 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

slurry n starter from blind pig and APA (Oct brews)

Style (BJCP)

Category: 10 - American Ale

Subcategory: A - American Pale Ale

Range for this Style
Original Gravity: 1.054 1.045 - 1.060
Terminal Gravity: 1.012 1.010 - 1.015
Color: 4.7 SRM 5 - 14
Alcohol: 5.5% ABV 4.50% - 6.00%
Bitterness: 34.5 IBU 30.00 - 45.00

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