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West Coast Strong Ale

This is a basic pale ale, just trying to emulate a good English pale ale malt.

Brewer: Tom Healy Email: tomh51369@yahoo.com
Beer: West Coast Strong Ale Style: American Pale Ale
Type: All grain Size: 3.0 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 23 IBU
OG: 1.062 FG: 1.017
Alcohol: 5.9% v/v (4.6% w/w)
Water: a TBSN of gypsom in mash. a couple pinches of sea salt in boil. Boiled Hollywood tap. Relatively fresh / low mineral.
Grain: 5 lb. American 2-row
8 oz. Belgian biscuit
8 oz. American crystal 20L
4 oz. Flaked wheat
Mash: 82% efficiency
mashed @ 154-159 overnight.
Boil: 70 minutes SG 1.062 3 gallons
Slightly caramalized first runnings. good strong boil.
Hops: .50 oz. Cascade (6.7% AA, 60 min.)
.50 oz. Unknown (OLD) (2.4% AA, 60 min.)
.25 oz. Cascade (6.7% AA, 0 min.)
.25 oz. Unknown (OLD) (2.4% AA, 0 min.)
Yeast: Safe Ale So-4. tablespoon of yeast-ex. (older version.) I feel yeast nutrients produce a very clean dry ale. I never get those strong esters people complain about with dry yeasts, no matter the temp of fermentation. i like aromas though.
Log: Tassted three bottles three days of conditioning. wonderfully carbed. yeast clumps therefore does not really effect clarity or taste.
Carbonation: 6 tablespoon raw sugar to 2.4 vol co2
Tasting: excellent, but not enough aromas and malt taste. very grapefruit and good body / excellent clarity already! love it!

Recipe posted 10/19/11.