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Potter's Pale

Something magical about this one! Perfect balance of malt and hops with a nice little nose to keep you interested. This very nice pale will put a spell on you! Cheers!

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://bobsbeerandbbq.com
Beer: Potter's Pale Style: English Pale Ale
Type: Extract w/grain Size: 5.0 gallons
Color:
14 HCU (~9 SRM)
Bitterness: 36 IBU
OG: 1.056 FG: 1.012
Alcohol: 5.6% v/v (4.4% w/w)
Water: 2 tsp. Gypsum
Grain: 2 lb. German Vienna
1 lb. Dextrine malt (Cara-Pils)
8 oz. British crystal 50-60L
8 oz. Flaked barley
Boil: 60 minutes SG 1.043 6.5 gallons
6 lb. Light malt extract
Irish Moss @ 15 to go in the boil
Hops: 1.0 oz. Kent Goldings (5% AA, 60 min.)
.5 oz. Willamette (5% AA, 40 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)
.5 oz. Kent Goldings (5% AA, 2 min.)
.5 oz. Willamette (5% AA, 2 min.)
1.0 oz. Willamette (aroma)
Yeast: WLP013 London Ale Yeast
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Attenuation: 67-75%
Flocculation: Medium
Ideal Fermentation Temperature Range: 66-71°F
Alcohol Tolerance: Medium

Recipe posted 07/25/07.