This was one of the beers I brewed for my “graduation party”. It derives from a pretty good American pale ale that I brewed back in February 2015. This particular version was a tad too bitter.
Style: 10A American Pale Ale. 5 gallons, OG 1,052/ FG 1,012 (est.), 42 IBU, 16,7 EBC, 5,3 % ABV.
84 % Extra Pale Malt
5 % Crystal 100
5 % Munich
5 % Wheat
1 % Crystal 240
Mash with the brewing water of your choice at 67 degrees C for 60. Drain, sparge and collect 28 liters of wort with a pre-boil gravity of 1,044.
Boil for 90 minutes: Add:
15 g/30,4 IBUs of Columbus (14,6 % AA) @ 60 minutes before FO
Yeast nutrient @ 15 min
Protofloc @ 15 min
30 g/5,5 IBUs of Cascade (8,1 % AA) @ 5 min
30 g/6,4 IBUs of Centennial (10,3 % AA) @ 5 min
30 g of Cascade @ FO
30 g of Centennial @ FO
Chill to pitching temperature, transfer to fermenter and pitch California Ale yeastn yeast. Start at 18 degrees and let the temperature slowly rise to 20 during the primary. Hold there untill fully attenuated.
Package and carbonate.