American Pale Ale Recipe - Cut Throat Trout Ale II

Recipe Info

Recipe Image

Cut Throat Trout Ale II

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
65%
Two Hearted Ale

Fermentables

78% - 2-Row - US
12.5
37
1
Mash
18% - Pale 2-Row - US
2.83
37
1
Mash
4% - Caramel/Crystal 40 - US
0.66
35
40
Mash

Hops

Cascade
1.5
Leaf
Boil
60 min(s)
5.8
23.6
Cascade
1.5
Leaf
Boil
45 min(s)
5.8
21.7
Cascade
1
Leaf
Boil
30 min(s)
5.8
12.1
Cascade
3
Leaf
DryHop
0 day(s)
5.8
0.0

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Irish Moss
0.25
tsp
FlameOut

Mash Steps

Mash
Direct Heat
150
60 min
Mash-Out
Direct Heat
170
60 min

Special Instructions

1.
Use 4.5 gallons (17 L) carbon filtered water, adjust with 4 grams gypsum.
2.
Collect 6 gallons sparging with 170? water. Boil vigorously for approximately 60 minutes, hopping as in ingredients section.
3.
Whirlpool and allow to settle for 15 minutes. Chill wort to 64 deg F. Aerate wort and pitch yeast.
4.
Ferment warm (ale temperature). Dry hop one week into fermentation
5.
Allow two hearted clone to stay warm with hops for a week
6.
Rack beer, crash cool, and cold age for a week

Tasting Notes (5)

BackAlleyBrewing

Tasted on 12/19/2015 by BackAlleyBrewing

Notes:

Took out the fine filter on the faucet for straight CO2 gas. I think better. Maybe all the nitro is not out as of yet.

BackAlleyBrewing

Tasted on 12/5/2015 by BackAlleyBrewing

Notes:

Initially we put it on beer gas. it worked. Lots of foam and took a while to settle. very smooth, no carbonic bite. Not so sure I like this in an IPA

BackAlleyBrewing

Tasted on 7/10/2015 by BackAlleyBrewing

Notes:

First taste is good.....but a bitterness or astringent taste develops on the back outside of my tongue. I think they are tannins and probably developed due to using boiling water for a mash step. Hope time/aging helps. 1.008fg

BackAlleyBrewing

Tasted on 7/10/2015 by BackAlleyBrewing

Notes:

this is my thinking on the mistakes we made....to get tannin finish. 1. too hot of sparge/mash water. put in boiling water in second phase of mash. 2. too hot of fermentation....it was a hot week. temps approached 80 F. in fermenter. 3. Dry hops could have added material to produce tannins.

BackAlleyBrewing

Tasted on 6/30/2015 by BackAlleyBrewing

Notes:

Blew out a pint of yeast from the bottom. Creamy, light brown in color. Tested SG 1.12. could it be so!!! added 1 oz of centennial flowers and 2 oz of Citra flowers.

Recipe Facts

Cut Throat Trout Ale II
American Pale Ale
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.019 FG
  • 57.5 IBU (tinseth) Bitterness
  • 0.75 BG:GU
  • 6.4° SRM Color
  • 65% Efficiency
  • 7.4% ABV Alcohol
  • 264 per 12oz Calories
Clone This Recipe

Similar Homebrew Recipes

pale ale

American Pale Ale
by sandorg12 3/28/2024 2:39:29 PM

Clone Of Sierra Nevada V3

American Pale Ale
by Brewer 137641 3/26/2024 1:34:27 PM

Citrus Hoppy Ale

American Pale Ale
by MrBrewManOtt 3/24/2024 4:53:48 PM

Extract citra pale ale

American Pale Ale
by heymak 3/22/2024 11:51:16 PM
© 2024 by brewgr.com. All Rights Reserved.