The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Ellie Ale

This is our "standard" pilsener we drink most often.
It's smooth, full-bodied, low bitterness.

Brewer: Paul Trunfio Email: trunfio@argento.bu.edu
URL: http://polymer.bu.edu/paul/brewing
Beer: Ellie Ale Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 18 IBU
OG: 1.063 FG: 1.020
Alcohol: 5.5% v/v (4.3% w/w)
Water: Commercial spring water with the addition of 1 tsp of Gypsum.
Grain: .6 lb. British Pilsner
.6 lb. Flaked wheat
Steep: I steep grains in a disposable cotton sock. I get these
at my homebrew shop (I think they are hospital
socks because they are used under casts and such).
I steep for about 30 minutes, under medium heat,
until boil. When removing the grains, I am very deliberate
about removing all water from the grain bag (i.e.,
I very carefully squeeze until I get all the water out).
Boil: 60 minutes SG 1.104 3 gallons
8 lb. Light malt extract
Hops: 1.5 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Cascade (6% AA, 15 min.)
.5 oz. Cascade (aroma)
Yeast: Wyeast 1056XL (no starter used).
Log: brewed: 23-JUN-01
bottled: 07-JUL-01
Carbonation: 2.2 volumes Corn Sugar: 3.66 oz. for 5 gallons @ 70F
I measure priming sugar by weight not by volume

Recipe posted 08/28/01.