Description

This is a Community Recipe created by moleseybrewer. This is the beer that Fraser won best in show at Brew Con World Series II in 2018 and has won numerous other awards with his beers.

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Pale Ale Malt (4700 grams)
Weyermann® Munich Malt I (700 grams)
Centennial Pellets (35 grams)
Columbus Pellets (35 grams)
Mosaic Pellets (125 grams)
WLP051 Californian V Ale Yeast 13/05/2019 (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23
Original Gravity: 1.055
Final Gravity: 1.011
ABV %: 5.8
IBU: 46

THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

15g centennial 20 mins
15g comumbus 20 mins
1 protofloc tab 15mins
20g mosaic 10 mins
10g centennial 10 mins
10g Columbus 10 mins

20g mosaic 20 mins steep @80c
10g Columbus 20 mins steep @80c

10g centennial 20 mins steep @80c

Secondary additions and timing:

85g mosaic dry hop when gravity is 1.015 for 7 days

Yeast: Cali ale v
Fermentation temperature/steps: 20c

Comments:

This is the recipe for my multi award winning American Pale Ale

If you have the ability to adjust your water aim
For 130ppm sulphate and 50ppm chloride
And acidify your mash liquor to target a mash ph of 5.3

Mash for 60 mins and recirculate wort untill clear
Add steep hops @80c and hold for 20 mins
Cool to 20c and pitch yeast
When gravity has reached 1.015 add dry hops
After additional 7 days crash cool to 1c and hold for 3 days then rack into keg or bottle as required.