Rader's American Pale Ale

Source: Michael Schaefferkoetter
Recipe added: 05/03/04
Email: Rader92173@aol.com

Specifics

Recipe type: All Grain
Batch Size: 5 gal
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 hour
Primary Fermentation: 1 week
Secondary Fermentation: 1 week
Additional Fermentation: none

Ingredients:

10.0 lbs. Breiss Pale Ale (2 row) Domestic
1 lb. Briess 10LV Crystal (2 row) Grain Domestic
1½ oz. Northern Brewer Hops (boil)
½ oz. Willamette Hops (finish)
½ oz. Willamette Hops (aroma)
1 tsp. Gypsum
1 tsp. Irish Moss
Wyeast 50ml 1056 American Ale yeast

Procedure:

Place grains & gypsum into 2 gal. cold water. Heat to 160°F. Remove from heat, cover & allow to sit for 1 hour. Sparge with 1 1/2 gal. 170°F water & return liquid to brewpot. Add 1½ oz. boiling hops. Return pot to heat & boil for 30 min. Add Irish Moss & continue to boil. At 50 minute mark, add ½ oz. finish hops. At 58 minute mark, add ½ oz. aroma hops. Steep for 2 min., then strain into 3 gal. cold water & pitch yeast when cooled to 80°F or below.

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