Description

This is a Community Recipe created by shannow

(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 Maris Otter (4800 grams)
Crisp Vienna Malt (195 grams)
Weyermann® Carahell® (240 grams)
Northern Brewer Pellets (47 grams)
Columbus Pellets (22 grams)
Centennial Pellets (47 grams)
Cascade Pellets (28 grams)
WLP4627 FUNKTOWN PALE ALE (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 19 Litre
Original Gravity: 1.062
Final Gravity: 1.014
ABV %: 6.3
IBU: 64

THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

6ml CRS and Campden added to total water volume (not included)
17.63l Mash Water
10.39 Sparge Water

Secondary additions and timing:

47.7g Northern Brewer 60 Minutes
22g Columbus 15 Minutes
Irish Moss or alternative 15 Minutes (not included)
Yeast Nutrient of choice 10 Minutes (not included)
46.2g Centennial 20 Minutes Whirlpool/Hopstand/Hop Rocket*
28g Cascade Dry Hop 7 Days
*ask for leaf Centennial if using Hop Rocket

Yeast: WLP4627 Funktown Pale Ale
Fermentation temperature/steps: Ferment at 20ºc for 4 days, and then raise the temperature to 22ºc until a stable gravity is reached. Condition in secondary on dry hops at 16° C for at least one week.

Comments:

Tried and tested, popular with friends and family. The name comes from the “horsey” note that the wild yeast brings out after a month or so. Also, because we should all be excellent to each other.