The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Humungous Humulus Pale Ale

I have made many variations of this recipe with only moderate changes. The final product is always very clean, hoppy, clear and has great head retention.

Brewer: Brewmeister Mandigo Email: -
Beer: Humungous Humulus Pale Ale Style: American Pale Ale
Type: All grain Size: 12.5 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 37 IBU
OG: 1.054 FG: 1.010
Alcohol: 5.7% v/v (4.5% w/w)
Water: I treat my sparge water and mash water (prior to grain addition) with lactic acid (to reduce pH to 5.70) and with gypsum.
Grain: 5 lb. American 2-row
8 oz. Wheat malt
5 lb. American Vienna
1 lb. American crystal 20L
8 oz. Dextrine malt (Cara-Pils)
1 lb. Belgian CaraMunich
10 lb. British pale
Mash: 80% efficiency
I do a single infusion mash at 159 F. for 60 minutes.
Boil: 60 minutes SG 1.048 14.0 gallons
I add 1 tsp. irish moss the last 15 minutes of the boil.
Hops: 1.5 oz. Centennial (12.8% AA, 60 min.)
1.5 oz. Cascade (6% AA, 30 min.)
1.0 oz. Cascade (aroma)
Yeast: I will using a White Labs California Ale yeast this time and will add 1 tube per 5 gallon carboy. I am not going to step it up this time.
Log: I will be brewing on 01/13/2012 in my garage at Mill Lake in Gobles Michigan in the midst if a winter storm advisory. I will dry hop with 1 oz. of cascade hops (.5 oz per carboy) when primary fermentation ends and I transfer beer to the secondary.
Carbonation: I will force carbonate with CO2 at 38 F. with 12 psi for 5 days then will reduce pressure to 3-5 psi for remaining time in the keg.
Tasting: I will get back to you on this (it's always great!)

Recipe posted 01/12/12.