Northern Brewer Extract kit.
Typically German Perle is normally 7 - 9% AA, but the kit shipped with a 4.5% AA. Adding 0.5 oz of (US) Perle @ 7.7? to compensate.
Target fermentation is 68F /- 1F
This is meant to be a Sierra Nevada Pale Ale clone. From the website:
ALCOHOL CONTENT 5.6% by volume
BEGINNING GRAVITY 13.1° plato (1.053)
ENDING GRAVITY 2.8° plato (1.011)
BITTERNESS UNITS 38
YEAST Ale yeast
BITTERING HOPS Magnum, Perle
FINISHING HOPS Cascade
MALTS Two-row Pale, Caramel
Fermentables
80% - Gold Malt LME - Maillard Malts
6
36
4
Extract
13% - Briess Golden Light DME
1
43
4
Extract
7% - Briess Caramel 60L
0.5
18
60
Steep
Hops
Chinook
0.75
Pellet
Boil
60 min(s)
11
29.0
German Perle
1
Pellet
Boil
20 min(s)
4.5
9.6
Perle
0.5
Pellet
Boil
20 min(s)
7.5
8.0
Cascade
2
Pellet
Boil
0 min(s)
6.3
0.0
Yeast
White Labs California Ale WLP001
75%
Other Stuff
Irish Moss
1
tsp
Boil
Gypsum
0.5
tsp
Boil
Yeast Nutrient
0.5
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Make a 1L yeast starter first thing in the AM before brewing (100g DME, then add water to 1L mark)
2.Add DME to 1 gallon of cool water and mix throroughly to dissolve.
3.Heat 1/2 gallon of water to 164F, then add steeping grains. Keep at or around 160F for 30 mins.
4.3.5 gallons water in the boil kettle. Get to 160F then add steeping grains and all the malt extract.
5.Bring water level up to 6.5 gallons then bring to a boil, add hops to schedule.
6.Add Irish Moss @ 15 mins
7.Add gypsum, in cold water @ 10 mins
8.Add yeast nutrient, in warm water @ 10 mins
9.Let stand 20 mins after flameout before chilling to 70F.
10.Transfer to fermenter and aerate.
11.Pitch yeast (with the starter)
12.Ferment at 68F /- 1F for at least 7 days (or until yeast stops/drops fully if later).
13.Transfer to secondary and wait 1-2 weeks before kegging. Look to drop temp to 50F 3 days prior to kegging.
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