Whale Pale Ale
Source: Douglass Blair
Recipe added: 05/29/97
A very drinkable beer, especially if served around 10 deg C.
AT FIRST THE DRY HOPPING SEEMS OVER THE TOP, BUT A COUPLE OF DAYS THEY MELLOW OUT NICELY.
A few of our members have variations of this brew using Cascade flowers,and it works nicely.
Recipe type: All Grain
Batch Size: 120 litres
Starting Gravity: 1.050
Finishing Gravity: 1.010
Time in Boil: 90 mins
Primary Fermentation: 5 days @ 22 deg C.
Secondary Fermentation: 4 days @ 20 deg C.
Additional Fermentation: 14 days in keg @ 4 deg C under Co2
- 16 kg Pacific malt (Australian Pale Malt )
- 1.2 kg 120 deg L Crystal
- 2 kg 12 deg L Munich
- 1 kg 20 deg L Munich
- 300g Flaked Barley
- 6 tsp. calcium sulphate
- 1.5 tsp. magnesium sulphate
- .5 tsp. sodium chloride
- 3 tsp. Irish Moss
- 150g Hallertaur flowers (NZ) for 90 mins.
- 60 g Hallertauer flowers for 30 mins.
- 50 g Goldings flowers for 10 mins.
- 25g Goldings flowers Dry Hopped in keg.
2.5 : 1 rario
Mash In @ 50 deg C for 20 mins
Saachrification @ 68 deg C for 120 mins.
Mash Out @ 76 deg C for 5 mins.
Sparge @ 75 deg C with 2 :1 ratio of Mash Water.
Wort chill to 22 deg C and top up to 120 litres with boiled and cooled water.
Pitch aprox. 2 litres of active " PEETYEAST" London Ale Yeast.
Rack at day 5.
Rack to keg at day 9 and dry hop.
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