The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Chay Ale

True to style in every way. Simply blonde.

Brewer: Colby Fry Email: colbyfry@pa.net
Beer: Chay Ale Style: American Pale Ale
Type: All grain Size: 5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 24 IBU
OG: 1.070 FG: 1.010
Alcohol: 7.7% v/v (6.0% w/w)
Water: none, use soft water
Grain: 10 lb. American 2-row
1 lb. Dextrine malt (Cara-Pils)
1 lb. American crystal 10L
Mash: 70% efficiency
Raise 2.5 gallons of H20 to 175°F and dough in malt. Keep at 150- 155 for at least 90 minutes. Sparge with 5 gallons of 170°F water to make about 6.5 gallons in brew pot.
Boil: 90 minutes SG 1.054 6.5 gallons
1 lb. 0 oz. Honey
irish moss added last 10 minutes
Hops: 1 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
1 oz. Saaz (aroma)
Yeast: Wyeast 1056 American Ale
Log: 1 tbsp gelatin in cool water for 15 min (allow to swell) and then raised to 170°F for 15 minutes, to get out all of the nasties. Add to secondary after primary is complete
Carbonation: 2.5 volumes Keg: 11.2 psi @ 38°F
Tasting: Will update in November/2001

Recipe posted 02/10/02.