Commercial Sign In
YCH050 - The Perfect Pale Ale
June 01, 2021
SPECIFICATIONS
- Original Gravity
- 1.048
- Final Gravity
- 1.009
- Ibu
- 31
- Abv
- 5.1%
INGREDIENTS
-
Grains
Amount
-
2-Row Malt
91% -
Malted Wheat
5% -
Crystal 30 Malt
3% -
Acidulated Malt
1%
-
Yeast & Adjuncts
Amount
-
English Ale
12 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
| Hops | Type | AA | Addition | Amount |
|---|---|---|---|---|
| Idaho 7® Brand | T-90 Pellets | 13.0% | Whirlpool | 2.5 g/L |
| Simcoe® Brand | Cryo Hops® Pellets | Dry Hop 1 | 3.0 g/L | |
| Crystal | T-90 Pellets | Dry Hop 1 | 1.0 g/L | |
| Simcoe® Brand | Cryo Hops® Pellets | Dry Hop 2 | 2.0 g/L | |
| Crystal | T-90 Pellets | Dry Hop 2 | 1.0 g/L |
INSTRUCTIONS
-
Step 1
Perform an infusion mash to achieve a mash temp of 151°F/66°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.
-
Step 5
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
-
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 it, and transfer in into a sanitized fermenter.
-
Step 9
Pitch the appropriate amount of English Ale Yeast and add either an airlock or blowoff tube to the fermenter.
-
Step 10
Add first Dry Hop at the middle of active fermentation, with approximately 1.024-1.032 specific gravity left before final gravity.
-
Step 11
After final gravity has been reached, add second Dry Hop for 2 days at 72°F/22°C.
-
Step 12
After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C. Transfer to a keg and carbonate or bottle condition.