Description

This is a Community Recipe created by samrparker

(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 Extra Pale Maris Otter (4500 grams)
Crisp Caramalt (880 grams)
Mosaic Pellets (25 grams)
Simcoe Pellets (75 grams)
Amarillo Pellets (65 grams)
Citra Pellets (75 grams)
Magnum Pellets (3 grams)
Wyeast 1056 American Ale (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Strong Pale Ale
Batch Size: 20Ltr
Original Gravity: 1060
Final Gravity: 1010
ABV %: 6.5
IBU: 60

THE MASH
Temperature °C: 65
Length (mins): 75
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 60

Additions and timing:

Magnum 2.5g 60 Min
Simcoe 12.5g 35 Min
Amarillo 2.5g 35 Min
Mosaic 25g 0 Min
Citra 25g 0 Min
Amarillo 12.5g 0 Min
Simcoe 12.5g 0 Min

Secondary additions and timing:

Citra 50g Dry Hop
Amarillo 50g Dry Hop
Simcoe 50g Dry Hop

Add Grapefruit and Orange Peel to the FV, as much as you dare. I usually put in 100g of grapefruit peel. Or alternatively use grapefruit extract (not included with kit)

Yeast: Wyeast 1056 American Ale
Fermentation temperature/steps: 19 Celsius, 66 Fahrenheit

Comments: