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Red Yeti English Pale Ale

Anyone for a nice session brew?

Brewer: Buzzerj Email: buzzerj@yahoo.com
Beer: Red Yeti English Pale Ale Style: English Pale Ale
Type: Extract w/grain Size: 5.0 gallons
Color:
25 HCU (~13 SRM)
Bitterness: 35 IBU
OG: 1.049 FG: 1.014
Alcohol: 4.5% v/v (3.5% w/w)
Water: 1 tsp Gypsum to steeping water
Grain: 12 oz. Belgian biscuit
3 oz. Belgian Special B
8 oz. British crystal 50-60L
12 oz. British pale
Steep: Steep in 3 quarts for 45 minutes at 153° F
Boil: 60 minutes SG 1.037 6.5 gallons
5.75 lb. Light malt extract
Add 1 tsp. Irish Moss with 20 minutes left in the boil
Hops: 1 oz. Willamette (4.5% AA, 60 min.)
1 oz. Sterling (4.5% AA, 15 min.)
1 oz. Willamette (4.5% AA, 15 min.)
1 oz. Sterling (aroma)
Yeast: Fermentis Safbrew S-33 Ale Yeast
Log: Ferment for one week at 68° F, transfer to secondary for one week at 68°F. O.G. was measured at 1.050 at 68°F.
Carbonation: Keg after secondary and apply 15 lbs. pressure and place in the refrigerator. We elected to bottle this one using 3/4 cup corn sugar. F.G. actually came in at 1.018 at 66°F for a 4.25% ABV. Conditioned at room temperature for two weeks and chilled and let condition for a few more weeks.
Tasting: April 7, 2011 - Tastes light but so good! It came into the zone - Success! Try it.

Recipe posted 02/26/11.