Commercial Sign In
YCH003 - Pale Ale
June 01, 2021
SPECIFICATIONS
- Original Gravity
- 1.042
- Final Gravity
- 1.007
- Ibu
- 25
- Abv
- 4.5%
INGREDIENTS
-
Grain
Amount
-
Pale 2-Row Malt
87% -
Munich I
10% -
Acidulated Malt
3%
-
Yeast & Adjuncts
Amount
-
California Ale
10.5 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
-
Hops
Type
AA
Addition
Amount
-
Mosaic® Brand
T-90 Pellets
12.2%
15 min
0.3 g/L
-
Simcoe® Brand
T-90 Pellets
13.3%
Flameout
2.0 g/L
-
Simcoe® Brand
T-90 Pellets
13.3%
Dry Hop
1.0 g/L
-
Mosaic® Brand
Cryo Hops® Pellets
22.0%
Dry Hop
2.0 g/L
| Hops | Type | AA | Addition | Amount |
|---|---|---|---|---|
| Mosaic® Brand | T-90 Pellets | 12.2% | 15 min | 0.3 g/L |
| Simcoe® Brand | T-90 Pellets | 13.3% | Flameout | 2.0 g/L |
| Simcoe® Brand | T-90 Pellets | 13.3% | Dry Hop | 1.0 g/L |
| Mosaic® Brand | Cryo Hops® Pellets | 22.0% | Dry Hop | 2.0 g/L |
INSTRUCTIONS
-
Step 1
Perform a single infusion mash at 152°F/67°C for 60 min.
-
Step 2
Vorlauf until the wort has cleared and is free of grain particles.
-
Step 3
Runoff into the kettle and sparge with 180°F/82°C water.
-
Step 4
Bring the wort to a boil. Add hops according to schedule.
-
Step 5
With 15 min left for the boil, add Whirlfloc and yeast nutrient .
-
Step 6
After 60 min, turn off the burner. Let the wort cool to about 204°F/96°C. Add the whirlpool hop additions.
Note: All whirlpool additions are calculated based on a 15 minute whirlpool starting at 204°F/96°C. -
Step 7
Gently create a whirlpool in the kettle.
-
Step 8
Quickly cool the wort to 68°F/20°C, aerate with 10 ppm O2, and transfer into a sanitized fermenter.
-
Step 9
Pitch the yeast and add either an airlock or blowoff tube to the fermenter.
-
Step 10
After final gravity has been reached, add Dry Hops for 2 days at 72°F/22°C.
-
Step 11
After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.