All Grain American Pale Ale homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Belgian Aromatic - BE, Biscuit Malt - BE, Magnum Hops, Centennial Hops, Sequoia Hops, Fermentis Safale US-05 Homebrew Yeast.
Fermentables
92% - 2-Row - US
11.0001
37
1
Mash
4% - Belgian Aromatic - BE
0.5
37
32
Mash
4% - Biscuit Malt - BE
0.5
36
23
Mash
Hops
Magnum
0.55
Pellet
Boil
40 min(s)
12
18.1
Centennial
0.5
Pellet
Boil
10 min(s)
9.7
5.5
Sequoia
0.5
Pellet
Boil
10 min(s)
9.8
5.5
Sequoia
2.5
Pellet
DryHop
0 day(s)
9.8
0.0
Centennial
1.5
Pellet
DryHop
0 day(s)
10.5
0.0
Centennial
1
Pellet
Boil
5 min(s)
9.7
6.0
Sequoia
1
Pellet
Boil
5 min(s)
9.8
6.1
Yeast
Fermentis Safale US-05
80%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.March 23/2025: Mashed in with 18L, 5ml lactic, 2.5g each CaCl2 and CaSO4.
2.Hit 67C, 45 minute mash.
3.Sparged with 18.75L, 5ml lactic, 3g each CaCl2 and CaSO4.
4.Added 2ml of lactic to boil.
5.March 23/2025 1pm: Pitched into 21C wort, into FC set to 20C.
6.March 24/2025 5pm: Laser beer at 19C, set FC down to 16.5C. Lots of trub in krausen.
7.March 25/2025 6am: Laser beer at 16.5C, krausen forming.
8.March 28/2025 7am: Laser beer at 18.2C, krausen is dropping.
9.March 28/2025 7pm: Fermentation slowing, FC up to 21C to finish.
10.March 29/2025 12pm: Added 1.5oz Centennial, 2.5oz Sequoia, and 8oz spruce tips as dry hops.
11.April 1 7pm: Beer hit 21C. Into FC set to 0C to cool.
12.April 7/2025: Bottling day! Added 4.6oz dextrose to 17.5L at 22C for 2.6 volumes
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