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The Commonwealth Extra Pale Ale
| Brewer: | CAN-AM Kitchen Craft Zymurgy | Email: | - | |||||
| Beer: | The Commonwealth Extra Pale Ale | Style: | English Pale Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.061 | FG: | 1.010 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Water: | Bottled Drinking Water. | |||||||
| Grain: | 0 lb. 0 oz. 2 lb. 0 oz. British Pilsner 0 lb. 0 oz. 0 lb. 5 oz. Dextrine malt (Cara-Pils) 0 lb. 4 oz. Belgian biscuit 0 lb. 8 oz. Flaked corn 0 lb. 12 oz. Flaked rice |
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| Mash: | 70% efficiency | |||||||
| mash in 1 gallon strike water for 60 minutes at 153° F. Sparge with 1.25 gallons 170° F water. Bring wort total up to 2.5 gallons and continue | ||||||||
| Boil: | 60 minutes | SG 1.123 | 2.5 gallons | |||||
| 3 lb. 3 oz. Light malt extract 2 lb. 0 oz. Light dry malt extract |
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| Irish Moss addition at 15 minutes remaining in boil. | ||||||||
| Hops: | 1.5 oz. Tettnanger (4.5% AA, 60 min.) 0.5 oz. Mt. Hood (4.5% AA, 15 min.) 0.5 oz. Mt. Hood (aroma) |
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| Yeast: | Dry: Lallemand Nottingham Ale (1 packet, 11g) optimum temps: 57-70° F | |||||||
| Carbonation: | Carb in bottles. Prime with 3/4 cup dextrose/corn sugar. | |||||||
Recipe posted 04/27/09.
