- Recipe Type
- All Grain
- Yeast
- WLP005
- Yeast Starter
- YES
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.041
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 28
- Color
- 8
- Primary Fermentation (# of Days & Temp)
- 10 days @ 68°F
- Secondary Fermentation (# of Days & Temp)
- 10 days @ 60°F
Pub Ale
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-A English Pale Ale, Standard/Ordinary Bitter
Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Extract (Lbs): 6.50
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 8.1
Anticipated IBU: 32.2
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.2 4.50 lbs. English Pale 2-row Malt 1.038
15.4 1.00 lbs. Toasted Malt(2-row) America 1.033
7.7 0.50 lbs. Brown Sugar Generic 1.046
7.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033
7.7 0.50 lbs. Crystal 60L America 1.034
7.7 0.50 lbs. Flaked Oats America 1.033
7.7 0.50 lbs. Flaked Soft White Wheat America 1.034
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 4.75 29.0 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 3.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1 whirlfloc tablet :05 Min.(boil)
Yeast
-----
WhiteLabs WLP005 (or equiv)
Notes:
Shooting for my twist on Boddington's.
Brown sugar prep: Heat with 1/2 cup water in saucepan until boiling, cool slightly and add to kettle with 15 minutes left.
Toasted Malt: Toast 1 lb. 2-row in 275° oven for 30 minutes, stirring once halfway through.
Mash @ 148° F for 60 minutes
Extract version:
Subsitute 3 lbs. DME for the English 2 row. Steep all grains together at around 150° with a little bit of DME.
Awards:
1st place Dominion Cup 2006 in the English Pale Ale category.
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-A English Pale Ale, Standard/Ordinary Bitter
Min OG: 1.032 Max OG: 1.040
Min IBU: 25 Max IBU: 35
Min Clr: 4 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Extract (Lbs): 6.50
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 8.1
Anticipated IBU: 32.2
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
46.2 4.50 lbs. English Pale 2-row Malt 1.038
15.4 1.00 lbs. Toasted Malt(2-row) America 1.033
7.7 0.50 lbs. Brown Sugar Generic 1.046
7.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033
7.7 0.50 lbs. Crystal 60L America 1.034
7.7 0.50 lbs. Flaked Oats America 1.033
7.7 0.50 lbs. Flaked Soft White Wheat America 1.034
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 4.75 29.0 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 3.2 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1 whirlfloc tablet :05 Min.(boil)
Yeast
-----
WhiteLabs WLP005 (or equiv)
Notes:
Shooting for my twist on Boddington's.
Brown sugar prep: Heat with 1/2 cup water in saucepan until boiling, cool slightly and add to kettle with 15 minutes left.
Toasted Malt: Toast 1 lb. 2-row in 275° oven for 30 minutes, stirring once halfway through.
Mash @ 148° F for 60 minutes
Extract version:
Subsitute 3 lbs. DME for the English 2 row. Steep all grains together at around 150° with a little bit of DME.
Awards:
1st place Dominion Cup 2006 in the English Pale Ale category.