Description

This is a Community Recipe created by mattjcarroll

(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

Thomas Fawcett – Maris Otter Pale Ale Malt (4300 grams)
Crisp Munich Malt (350 grams)
Crisp Pale Wheat Malt (250 grams)
Azacca Pellets (60 grams)
Simcoe Pellets (35 grams)
El Dorado Pellets (60 grams)
Magnum Pellets (15 grams)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 23l
Original Gravity: 1.052
Final Gravity: 1.010
ABV %: 5.4
IBU: 46

THE MASH
Temperature °C: 66
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Magnum 15g (11AA%) 60min 18 Ibu

Whirlfloc tablet 15 min

Azacca 10g (13AA%) 10 min 6.1 Ibu
Simcoe 10g (14AA%) 10 min 6.8 Ibu
El Dorado 10g (16AA%) 10 min 7.5 Ibu

Whirlpool and chill down to hop stand temperature of 80C
Azacca 50g (13AA%) 30 min 7.4 Ibu
Simcoe 25g (13AA%) 30 min 2 Ibu

Secondary additions and timing:

50g of El Dorado dry Hop at day 4 of fermentation

Yeast: US-05 fermentis
Fermentation temperature/steps: Pitch @ 18 ferment for 4 days let free rise to 22 to complete NOT INCLUDED

Comments: