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German Pale Ale

A basic pale ale with Hallertauer hops.

Brewer: Andrew Ager Email: -
Beer: German Pale Ale Style: English Pale Ale
Type: All grain Size: 3.5 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 50 IBU
OG: 1.051 FG: 1.006
Alcohol: 5.8% v/v (4.6% w/w)
Water: Used equal portions Brita-filtered Chicago tap water and
RO/UV-treated/filtered water (pure).
Grain: 9 lb. British pale
4 oz. American crystal 40L
4 oz. Dextrine malt (Cara-Pils)
Mash: 50% efficiency
Mashed for 60 minutes at 152F. This was a no-sparge brew; after
60 minutes, I recirculated for 20 minutes, then drained the mash-tun
into the kettle, collecting 2.6 gallons of wort. I diluted with a
little over 2 gallons of pure water, for a kettle volume just over
4.5 gallons.
Boil: 60 minutes SG 1.040 4.5 gallons
Irish Moss at 30 minutes.
Hops: 1.75 oz. Hallertauer Mittelfruh (4% AA, 60 min.)
.75 oz. Hallertauer Mittelfruh (4% AA, 30 min.)
1 oz. Hallertauer Mittelfruh (aroma)
Yeast: 3 packs of Nottingham dry yeast, proofed for 15 minutes in 100F water.
Log: Took off in 4 hours, fermentation temp. was 68F. Brewed on 11/14/98,
Bottled on 12/5/98. No secondary. Open fermentation.
OG = 1.052
TG = 1.006 (!!)
Carbonation: Bottle-primed with 2.6 oz. of dextrose in 1 cup of water.
Tasting: Beer tasted good at bottling -- crisp, hoppy. Yeast was a little too
robust, though -- I wanted a higher finishing gravity, more like
1.012 or so.

Recipe posted 12/11/98.