Historical Post-Prohibition Pale Ale Recipe

Recipe Info

Recipe Image

Historical Post-Prohibition Pale Ale

by on
All Grain
10 Gallon(s)
12 Gallon(s)
90 min
80%
Collaboration with Mike Stein

Fermentables

38% - Pale Ale - US
6
37
3
Mash
25% - Maris Otter Pale - UK
4
38
3
Mash
25% - Grits - US
4
37
1
Mash
3% - Acidulated Malt - DE
0.5
27
3
Mash
9% - Table Sugar - Sucrose - US
1.5
46
0
Late

Hops

Cluster
0.5
Pellet
Boil
90 min(s)
7
7.7
Cluster
0.5
Pellet
Boil
60 min(s)
7
7.2
Sterling
1
Pellet
Boil
30 min(s)
7.5
11.8
Sterling
3
Pellet
Boil
5 min(s)
7.5
9.2

Yeast

Fermentis Safale US-05
82%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Historical Post-Prohibition Pale Ale
  • 10.00 Gallons Liters Batch Size
  • 12.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.050 OG
  • 1.009 FG
  • 35.9 IBU (brewgr) Bitterness
  • 0.72 BG:GU
  • 3.6° SRM Color
  • 80% Efficiency
  • 5.3% ABV Alcohol
  • 164 per 12oz Calories
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