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Homebrew Pantry Pale Ale

I made this batch from some of the leftover ingredients in my closet. I probably should have only used a half ounce of Chinook for the bittering, but lupomaniacs would love this.

Brewer: Nate Email: -
Beer: Homebrew Pantry Pale Ale Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 67 IBU
OG: 1.052 FG: 1.011
Alcohol: 5.2% v/v (4.1% w/w)
Water: Charcoal filtered in a Britta pitcher.
Grain: 1 lb. American crystal 10L
1 lb. Flaked wheat
Steep: Steeped both the crystal malt and flaked wheat in ~170° water for about 30 minutes, then sparged it by dunking in the hot water for about 2 minutes.
Boil: 60 minutes SG 1.052 5 gallons
4 lb. Light malt extract
1 lb. Light dry malt extract
1 lb. Corn sugar
Half teaspoon Irish moss @ 30 min.
Hops: 1 oz. Chinook (12% AA, 60 min.)
1 oz. Cascade (6% AA, 30 min.)
1 oz. Cascade (6% AA, 15 min.)
1 oz. Cascade (aroma)
Yeast: Freshly popped Wyeast #1026 (American Ale)
Log: Brewed this before I went on vacation in late June, so I turned off my AC. I assume the temperature in the room got up to 78° or even higher. It fermented for about 5 days. Didn't even have to rack to a secondary.
Carbonation: Primed with 3/4 Cup corn sugar
Tasting: This brew keeps its head for quite a while. I probably bottled too soon. Very clear despite the absence of a secondary fermenter. High fermentation temperatures gave it a distinct fruitiness.

Recipe posted 07/02/01.