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Two Mile Pale Ale

Brewing this batch at 10,000'in the non-burned White Mtn's of AZ on 8/24/02

Brewer: Barry Tingleff Email: tsalez@aol.com
Beer: Two Mile Pale Ale Style: American Pale Ale
Type: All grain Size: 12 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 60 IBU
OG: 1.056 FG: 1.012
Alcohol: 5.7% v/v (4.5% w/w)
Water: Hoping to use mountain spring water from the campgrounds. Salt additions:1Tbl.non-iodized salt,1 Tbs. epson salt & 1Tbl. gypsum to 14 gallon hot liquor.
Grain: 20 lb. American 2-row
.5 lb. German Wheat malt
2.5 lb. German Munich
.5 lb. American crystal 60L
1 lb. Weyermann (Cara-Foam)
Mash: 75% efficiency
Mash in at 163 degF to rest at 153 degF 1 hour, use iodine test for saccharification. Mash out at 168 degF for 10 min.
Boil: 60 minutes SG 1.052 13 gallons
Hops: 2 oz. Cascade (8.3% AA, 60 min.)
2 oz. Sterling (7.2% AA, 45 min.)
1 oz. Cascade (5.8% AA, 45 min.)
1 oz. Cascade (5.8% AA, 30 min.)
1 oz. Ahtnum (5.7% AA, 15 min.)
1 oz. Ahtnum (aroma)
Yeast: 3 White Labs viles WLP002 English Ale Yeast

Recipe posted 08/21/02.