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Fusion Pale
In lieu of available Weisse or Wit yeasts, this recipe was developed
around White Labs East Coast Ale yeast,done "Fusion style" with
ingredients from a variety of countries.
| Brewer: | Colin Smith and Jason Nolan | Email: | cjsmith69@hotmail.com | |||||
| Beer: | Fusion Pale | Style: | American Pale Ale | |||||
| Type: | Partial mash | Size: | 24 liters | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.072 | FG: | 1.030 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Grain: | 500g British pale 2000g Belgian Munich 500g Flaked wheat |
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| Mash: | 75% efficiency | |||||||
| Protein Rest: 140*F for 60 min Mash: 160*F for 60 min |
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| Boil: | 60 minutes | SG 1.144 | 12 liters | |||||
| 1.49kg Light malt extract 1.49kg Light dry malt extract |
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| 1 TBSP Irish Moss - 60 min 1 TBSP Coriander seed - 15 min 1/2 oz Dried Orange Peel - 15 min |
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| Hops: | 2 oz. Cascade (6% AA, 60 min.) 1 oz. Hallertauer (4.25% AA, 30 min.) 1 oz. Tettnanger (aroma) |
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| Yeast: | White Labs #WLP008 East Coast Ale Yeast mixed with 1 pint cooled wort and added to fermentor |
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| Log: | Sat. Aug 26, 2000 Jason Nolan and Colin Smith proto-type/experiment |
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| Carbonation: | 4.8 volumes | Corn Sugar: 13.3 oz. for 24 liters @ 65°F | ||||||
Recipe posted 09/26/00.