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Chay Ale
True to style in every way. Simply blonde.
| Brewer: | Colby Fry | Email: | colbyfry@pa.net | |||||
| Beer: | Chay Ale | Style: | American Pale Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.070 | FG: | 1.010 | |||||
| Alcohol: | 7.7% v/v (6.0% w/w) | |||||||
| Water: | none, use soft water | |||||||
| Grain: | 10 lb. American 2-row 1 lb. Dextrine malt (Cara-Pils) 1 lb. American crystal 10L |
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| Mash: | 70% efficiency | |||||||
| Raise 2.5 gallons of H20 to 175°F and dough in malt. Keep at 150- 155 for at least 90 minutes. Sparge with 5 gallons of 170°F water to make about 6.5 gallons in brew pot. | ||||||||
| Boil: | 90 minutes | SG 1.054 | 6.5 gallons | |||||
| 1 lb. 0 oz. Honey | ||||||||
| irish moss added last 10 minutes | ||||||||
| Hops: | 1 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Saaz (3.75% AA, 30 min.) 1 oz. Saaz (aroma) |
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| Yeast: | Wyeast 1056 American Ale | |||||||
| Log: | 1 tbsp gelatin in cool water for 15 min (allow to swell) and then raised to 170°F for 15 minutes, to get out all of the nasties. Add to secondary after primary is complete | |||||||
| Carbonation: | 2.5 volumes | Keg: 11.2 psi @ 38°F | ||||||
| Tasting: | Will update in November/2001 | |||||||
Recipe posted 02/10/02.
