Description

This is a Community Recipe created by pst_1971

(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 Munich Malt (300 grams)
Flaked Oats (200 grams)
Citra Pellets (100 grams)
Mosaic Pellets (100 grams)
Amarillo Pellets (50 grams)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 21
Original Gravity: 1.060
Final Gravity: 1.008
ABV %: 7.1
IBU: 35

THE MASH
Temperature °C: 65
Length (mins): 70
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 75

Additions and timing:

200g Rolled Oats – Mash 75 Mins

20 Mins before end of boil
500g White table sugar

Protofloc / Irish Moss – 15 Mins

Citra (14.2% AA) – 20g – Boil 15 Mins
Citra (14.2% AA) – 20g – Boil 10 Mins
Citra (14.2% AA) – 30g – Boil 5 Mins
Citra (14.2% AA) – 30g – Aroma 30 Mins
Mosaic (11.2% AA) – 100g – Aroma 30 Mins

Secondary additions and timing:

Dry Hop with :-
Amarillo (8.5% AA) – 50g – Dry Hop 3 days

Yeast: WLP001 or US-05 or 1056 (not included)
Fermentation temperature/steps: 19°c for 2 weeks or until FG stable for 3 days

Comments:

Taken from James Morton – Brew