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Sturgeon River Pale Ale
This time I am doing a full wort boil and decreasing the early addition hop schedule to compensate. I also decreased the overall bitterness from the first recipe by 25%. For the malts, I added an extra pound of Belgian Munich and changed the LME to 6 lbs. I am hoping to get some extra grain flavor to balance the hops a bit better.
| Brewer: | Don | Email: | - | |||||
| Beer: | Sturgeon River Pale Ale | Style: | American Pale Ale | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 58 IBU | |||||
| OG: | 1.059 | FG: | 1.012 | |||||
| Alcohol: | 6.1% v/v (4.8% w/w) | |||||||
| Water: | Tap water for now (Kentwood, MI), then water from a well on our family property along the Sturgeon River in the U.P. of Michigan once I get the recipe nailed down. | |||||||
| Grain: | 3 lb. Belgian Munich .5 lb. Belgian aromatic |
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| Mash: | 55% efficiency | |||||||
| Single mash. Brought water to 160 degrees then added grain (in bag), covered pot and removed from heat. I also covered the pot with two towels for 45 minutes. ** mash temp after 45 minutes was 140 degrees (need to improve this) |
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| Boil: | 60 minutes | SG 1.049 | 6 gallons | |||||
| 6 lb. Light malt extract | ||||||||
| 1 tsp Irish Moss with 15 minutes left in boil | ||||||||
| Hops: | .5 oz. Cascade (6% AA, 60 min.) .5 oz. Centennial (10.5% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .75 oz. Centennial (10.5% AA, 15 min.) .75 oz. Centennial (10.5% AA, 2 min.) 1 oz. Centennial (aroma) |
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| Yeast: | California WLP001. I will use a yeast starter this time and hopefully will get good results. | |||||||
| Log: | Last hop addition was the dry hop: 1 oz. Centennial Leaf in secondary for 2 weeks |
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| Carbonation: | 2.3 volumes | Corn Sugar: 3.93 oz. for 5 gallons @ 70°F | ||||||
| I like to use less than the recommended 5 oz. of corn sugar for bottling since I like less carbonation. | ||||||||
Recipe posted 04/20/05.
