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Return to Forever Pale Ale

First brew in 10 years. Munich malt was almost that old too, but what the hell... Everything else was fresh and new.

Brewer: Gord Email: -
Beer: Return to Forever Pale Ale Style: English Pale Ale
Type: All grain Size: 48 liters
Color:
6 HCU (~5 SRM)
Bitterness: 26 IBU
OG: 1.056 FG: 1.012
Alcohol: 5.6% v/v (4.4% w/w)
Water: Added 10g gypsum and 10g "Burton salts" to mash water
Grain: 9kg 100g British pale
100g British crystal 70-80L
250g Rye (raw)
500g British Munich
Mash: 85% efficiency
One step mash. Targeted 152°F
Mashed in at 175°F. A little too hot. Strike temperature was 158°F.
Kept in range of 148° to 158°F for 90 minutes. Mostly in range of 150° to 154°F.
Boil: 90 minutes SG 1.054 50 liters
Added 20g Irish Moss.
Actually boiled hops for 90 minutes, but recipator only allows me to enter 60 minutes.
(I forgive you recipator!)
Hops: 90g Hallertauer (6.2% AA, 60 min.)
Yeast: White Labs Burton Ale Yeast WLP023
1L starter made about 48 hours in advance. Very active at pitching time.
Log: Ran off through counterflow chiller
Aerated with aquarium pump and diffuser. No effort to purify air.
O.G. 1056 / pH 4.6 / 70F
Carbonation: Simply hooked CO2 tank up to Cornelius keg. Served as draft. Minimal carbonation.
Tasting: Highly popular brew. Rye malt married nicely to hop bitterness.

Recipe posted 08/29/12.