All Grain American Pale Ale homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Rye - US, Caramel/Crystal 40 - US, Blackprinz - US, Amarillo Hops, Simcoe Hops, Nugget Hops, Citra Hops, Glacier Hops, Cascade Hops, Fermentis Safale US-05 Homebrew Yeast, Whirlfloc (last 15 minutes).
Fermentables
85% - 2-Row - US
9
37
1
Mash
9% - Rye - US
1
37
3
Mash
5% - Caramel/Crystal 40 - US
0.5
35
40
Mash
1% - Blackprinz - US
0.1
36
500
Mash
Hops
Amarillo
2
Pellet
FlameOut
0 min(s)
7
0.0
Simcoe
1
Pellet
FlameOut
0 min(s)
13
0.0
Nugget
0.5
Pellet
Boil
60 min(s)
13.3
23.4
Citra
0.5
Pellet
FlameOut
0 min(s)
12
0.0
Glacier
1
Pellet
FlameOut
0 min(s)
5.6
0.0
Nugget
0.5
Pellet
FlameOut
0 min(s)
13.3
0.0
Cascade
1
Pellet
DryHop
2 day(s)
5.8
0.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
Whirlfloc (last 15 minutes)
0.1
oz
Mash
Mash Steps
Saccharification Rest
Infusion
150
60 min
Special Instructions
1.Using 3.5 gallons of water, I conducted a Sacchrification rest at 150 degrees fahrenheit for 75 minutes.
2.I ran off 2 gallons of wort into my boil kettle and added 3.5 gallons of sparge water to my mash tun. I rested this for 15 minutes and continued with the spare.
3.I rinsed the grain with the last 3 gallons of water and added the 1.6 oz Blackprinz malt (for color).
4.I collected a total of 8 gallons of wort and added .5 oz of Nugget hops at 60 minutes.
5.I added 1 whirflock tablet and my wort chiller at 15 minutes left.
6.At knockout, I added 5 oz of my hops. See hop schedule.
Note 1: I have a crappy mash tun filter so I used a mesh grain bag inside of my mash tun (cooler). It was 20 degrees out today so I k.now my boil kettle would not hold temperature outside.
Note 2: I added the crushed Blackprinz malt for color after draining the first runnings.
Note 3: I used a large colander over my boil kettle and sparked with 3 gallons of water directly over the boil kettle.
Note 4: I was only going to add hops in the end and conduct a hop stand but my wort cooled to quickly to extract as much bitterness as possible in 45 minutes.
Update: I should have boiled longer to hit my target OG (1.059), but it was stupid cold outside and I was tired for the day. After tasting it chilled I am guessing it will be around 45-50 IBU. The aroma is awesome and it is well balanced. I feel like the Glacier Hops rounded everything out. I understand that it will change slightly after fermentation but I think Hop Standing is an awesome technique to use.
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