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Nutty Pale

Complex and Hoppy.

Brewer: James Ivey Email: -
Beer: Nutty Pale Style: -
Type: All grain Size: 5 gallons
Color:
29 HCU (~15 SRM)
Bitterness: 82 IBU
OG: 1.061 FG: 1.015
Alcohol: 5.9% v/v (4.6% w/w)
Water: Hard water works best.
Grain: 6 lb. Belgian 2-Row Pale
2 lb. Cara-Pils
8 oz. Crystal 10 L
8 oz. Crystal 20 L
8 oz. Crystal 40 L
8 oz. Crystal 60 L
8 oz. Crystal 120 L
Mash: 80% efficiency
Mash in @ 135 deg.
Raise to 155 for two hours.
Mash out @ 175
Boil: 90 minutes SG 1.040 7.5 gallons
Irish Moss 15 minutes before end of boil.
Hops: .75 oz. Williamette (5.1% AA, 60 min.)
.75 oz. Liberty (4.3% AA, 60 min.)
.75 oz. Cascades (6.1% AA, 60 min.)
.5 oz. Liberty (4.3% AA, 45 min.)
.5 oz. Liberty (4.3% AA, 30 min.)
.5 oz. Northern Brewer (6.9% AA, 30 min.)
.5 oz. Centennial (10.6% AA, 10 min.)
1 oz. Cascades (aroma)
Yeast: San Diego labs readilly pitchable Lager yeast
Log: Ferment @ Ale temperature.
Primary one week.
Secondary one week.
Keg.
Carbonation: Cool beer to 40 deg. in keg and put it on the gas @ 30 PSI for two days.
Tasting: Nutty, hoppy, caramel, good. Ummmmm.

Recipe posted 08/21/97.