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Behold a Pale Ale Mk2
| Brewer: | River Bend Brewpub | Email: | - | |||||
| Beer: | Behold a Pale Ale Mk2 | Style: | American Pale Ale | |||||
| Type: | All grain | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 52 IBU | |||||
| OG: | 1.054 | FG: | 1.008 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | Use tap water filtered with a commercial activated-carbon system. If you have good tap water you can probably skip this step, but mine is terrible. | |||||||
| Grain: | 6 lb. American 2-row 1 lb. American crystal 40L 3 lb. British pale |
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| Mash: | 65% efficiency | |||||||
| Heat 1.3 qt/lb mash water (3.25 gal) to 170°F in pot. Add to room temperature grains and mash 60 min, then add 16 oz/lb (1.25 gal) boiling water, wait 5 min, and runoff to boil pot. Add 3.5 gal 170°F sparge water, let settle 5 min, and sparge. Top off to 6.75 gal if needed. | ||||||||
| Boil: | 60 minutes | SG 1.042 | 6.75 gallons | |||||
| 1 lb. Light dry malt extract | ||||||||
| Hops: | .5 oz. Simcoe (12% AA, 60 min.) 1 oz. Amarillo (8.9% AA, 15 min.) .5 oz. Simcoe (12% AA, 15 min.) .5 oz. Amarillo (aroma) .5 oz. Simcoe (aroma) .5 oz. Amarillo (dry hop) (aroma) .5 oz. Simcoe (dry hop) (aroma) |
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| Yeast: | Nottingham Ale Yeast | |||||||
| Log: | Brewed 3 Nov 2007: extract added due to low efficiency (expected 75%) Primary: 6 days at ~66°F Secondary: 12 days at ~70°F, dry hopped in key Cold conditioned in keg: 9 days at 40°F |
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| Carbonation: | 2.5 volumes | Keg: 12.3 psi @ 40°F | ||||||
| Tasting: | Bitterness turned out to be a little over the top. Dry-hopping kept the hops in balance but faded after a few weeks. DME was added to compensate for low mash efficiency (still tweaking the new lauter tun). | |||||||
Recipe posted 01/16/08.
