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German Pale Ale
A basic pale ale with Hallertauer hops.
| Brewer: | Andrew Ager | Email: | - | |||||
| Beer: | German Pale Ale | Style: | English Pale Ale | |||||
| Type: | All grain | Size: | 3.5 gallons | |||||
| Color: |
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Bitterness: | 50 IBU | |||||
| OG: | 1.051 | FG: | 1.006 | |||||
| Alcohol: | 5.8% v/v (4.6% w/w) | |||||||
| Water: | Used equal portions Brita-filtered Chicago tap water and RO/UV-treated/filtered water (pure). |
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| Grain: | 9 lb. British pale 4 oz. American crystal 40L 4 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 50% efficiency | |||||||
| Mashed for 60 minutes at 152F. This was a no-sparge brew; after 60 minutes, I recirculated for 20 minutes, then drained the mash-tun into the kettle, collecting 2.6 gallons of wort. I diluted with a little over 2 gallons of pure water, for a kettle volume just over 4.5 gallons. |
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| Boil: | 60 minutes | SG 1.040 | 4.5 gallons | |||||
| Irish Moss at 30 minutes. | ||||||||
| Hops: | 1.75 oz. Hallertauer Mittelfruh (4% AA, 60 min.) .75 oz. Hallertauer Mittelfruh (4% AA, 30 min.) 1 oz. Hallertauer Mittelfruh (aroma) |
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| Yeast: | 3 packs of Nottingham dry yeast, proofed for 15 minutes in 100F water. | |||||||
| Log: | Took off in 4 hours, fermentation temp. was 68F. Brewed on 11/14/98, Bottled on 12/5/98. No secondary. Open fermentation. OG = 1.052 TG = 1.006 (!!) |
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| Carbonation: | Bottle-primed with 2.6 oz. of dextrose in 1 cup of water. | |||||||
| Tasting: | Beer tasted good at bottling -- crisp, hoppy. Yeast was a little too robust, though -- I wanted a higher finishing gravity, more like 1.012 or so. |
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Recipe posted 12/11/98.
