RecipeDB - George's Pale Ale

[warrenlw63]

George's Pale Ale

Ale - American Pale Ale
All Grain

Brewer's Notes

Basically a clean out the cupboard beer that worked wonderfully. Split batch with 2 different yeasts. One fermenter was pitched with US56 and the other with Wyeast 1272 (Am Ale II). Was interesting to compare the batches. The US56 version really seemed to highlight the Hallertau additions conversely the Wy. 1272 seemed to give real emphasis to the late Willamette additions. I've listed 2% Amber malt on the recipe. However I toasted my own in the oven. Basically I used Marris Otter and just left in the oven for 20 mins at 180c.

Malt & Fermentables

%	KG	Fermentable
	9 kg	Bairds Maris Otter Pale Ale Malt
	0.2 kg	TF Amber Malt

Hops

Time	Grams	Variety	Form	AA
	28.6 g	Hallertauer Hersbrucker (Pellet, 4.0AA%, 0mins)
	25 g	Target (Pellet, 11.0AA%, 60mins)
	25 g	Williamette (Pellet, 5.5AA%, 10mins)
	20 g	Williamette (Pellet, 5.5AA%, 60mins)
	15 g	Goldings, East Kent (Pellet, 5.0AA%, 60mins)
	14.3 g	Hallertauer Mittelfrueh (Pellet, 4.0AA%, 10mins)
	14.3 g	Goldings, East Kent (Pellet, 5.0AA%, 5mins)

Yeast

	1000 ml	Wyeast Labs 1272 - American Ale II
	500 ml	Wyeast Labs 1056 - American Ale

50L Batch Size

Brew Details

• Original Gravity 1.049 (calc)
• Final Gravity 1.012 (calc)
• Bitterness 28.1 IBU
• Efficiency 85%
• Alcohol 4.81%
• Colour 10 EBC
• Batch Size 50L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 2 days