All Grain American Pale Ale homebrew recipe. This homebrew recipe uses the following ingredients: Pale Ale - CA, Pilsner - BE, Rahr Pilsner Malt, Special Roast - US, Golden Naked Oats - UK, Flaked Corn - US, Biscuit Malt - BE, Magnum Hops, Azacca Hops, Lallemand Verdant IPA Homebrew Yeast.
Fermentables
48% - Pale Ale - CA
5
37
3
Mash
27% - Pilsner - BE
2.75
36
2
Mash
10% - Rahr Pilsner Malt
1
37
1
Mash
4% - Special Roast - US
0.375
33
50
Mash
5% - Golden Naked Oats - UK
0.5
33
10
Mash
5% - Flaked Corn - US
0.5
37
1
Mash
2% - Biscuit Malt - BE
0.25
36
23
Mash
Hops
Magnum
1
Pellet
Boil
25 min(s)
11.9
27.2
Azacca
1
Pellet
Boil
5 min(s)
11
7.2
Azacca
3
Pellet
DryHop
0 day(s)
7.8
0.0
Yeast
Lallemand Verdant IPA
78%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.May 16/21: Mashed in with 16.16L, 2.5g each CaSO4 and CaCl2, 4.5ml phosphoric.
2.Hit 66.5c. 45 minute mash
3.Sparged with 19.25L, 2.8g each CaSO4 and CaCl2, 4.5ml phosphoric.
4.56c mash bed with 80c water for 70c mashout. 20 minute rest.
5.Added 2ml phosphoric at 5 minutes left in the boil.
6.May 16/21: Pitched into 19c wort. Into FC set to 20c.
7.May 19/21 915pm: Fermentation slowing. FC up to 21c.
8.May 21/21 645am: Added 1oz Azacca dry hop.
9.May 22/21 7am: Added 2oz Azacca dry hop. FC to 23c.
10.May 27/21 515pm: Moved FV into basement to begin chilling.
11.May 30/21 530pm: Moved back to the Freezer FC at 12c.
12.June 05/21: Bottling day! Added 5oz dextrose to 19L at 23c for 2.63 volumes.
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