<_MOD_>2015-08-09 Recipes 7372 1 0 100 1 <_XName>Recipes 16 <_MOD_>2015-08-09 EdWort's Haus Pale Ale Pete Garza Jacob Garza 2011-07-24 1990-06-01 640.0000000 640.0000000 0 0 0 0 0 0 <_MOD_>2012-05-18 2.5 gallon batch equipment 640.0000000 160.0000000 1 0.3000000 8.0000000 0 1 444.9474560 60.0000000 10.0000000 1 59.3920000 50.7264000 4.0000000 0.0000000 320.0000000 50.7264000 0.0000000 72.0000000 100.0000000 <_MOD_>2012-05-18 American Pale Ale American Ale BJCP 2008 1 10 0 1.0450000 1.0600000 1.0100000 1.0150000 30.0000000 45.0000000 2.3000000 2.8000000 5.0000000 14.0000000 4.5000000 6.2000000 Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy. Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands. Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman's Pale Ale http://www.bjcp.org <_MOD_>2012-05-18 Single Infusion, Full Body, Batch Sparge 80.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 1 90.0000000 1 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-05-18 steps 7432 1 1 7149 1 <_XName>steps 16 <_MOD_>2015-08-09 Mash In 0 208.0000000 156.0000000 60.0000000 2.0000000 0.0000000 0.3000000 640.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 80.0000000 167.7687212 0.0000000 <_TExpanded>1 0 640.0000000 160.0000000 0.3000000 <_MOD_>2012-05-18 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2012-05-18 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>2012-05-18 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2015-08-09 Ingredients 7405 1 1 7182 8 <_XName>Ingredients 16 <_MOD_>2015-08-09 Pale Malt (2 Row) US US 0 1 0.0000000 58.0327888 2.0000000 79.0000000 0.0000000 72.7272727 0 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60.0000000 0.0800000 Pale Liquid Extract <_MOD_>2015-08-09 Vienna Malt Germany 0 1 0.0000000 14.5077198 3.5000000 78.0000000 0.0000000 18.1818182 0 2 1.5000000 4.0000000 50.0000000 11.0000000 0.0000000 0 1 90.0000000 Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. 60.0000000 0.1218750 Pale Liquid Extract <_MOD_>2012-05-18 Caramel/Crystal Malt - 40L US 0 1 0.0000000 7.4716007 40.0000000 74.0000000 0.0000000 9.0909091 0 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0800000 <_MOD_>2015-08-09 Cascade U.S. 2 0 5.5000000 6.0000000 50.0000000 0.0000000 0.3797301 50.0000000 60.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 14.5080925 4 0 1 1.5000000 <_MOD_>2015-08-09 Cascade U.S. 2 0 5.5000000 6.0000000 25.0000000 0.0000000 0.1898650 50.0000000 30.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 5.5749143 5 0 1 1.5000000 <_MOD_>2015-08-09 Cascade U.S. 2 0 5.5000000 6.0000000 12.5000000 0.0000000 0.0949325 50.0000000 15.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 1.7997393 6 0 1 1.5000000 <_MOD_>2015-08-09 Cascade U.S. 2 0 5.5000000 6.0000000 12.5000000 0.0000000 0.0949325 50.0000000 5.0000000 0.0000000 A hops with Northern Brewers Heritage Used for: American ales and lagers Aroma: Strong spicy, floral, grapefruit character Substitutes: Centennial Examples: Sierra Nevada Pale Ale, Anchor Liberty Ale 0.7230625 7 0 1 1.0000000 <_MOD_>1969-12-31 Nottingham Danstar - 0 1 2 0.8000000 0.4545455 0.0000000 1.6000000 8 1 2011-07-24 2011-02-27 200.0000000 73.0000000 77.0000000 57.0000000 70.0000000 0 0 0 5 2003-06-14 Good neutral ale yeast. Dry strain is highly flocculant and has high attenuation. Produces relatively few fruity esters for a dry yeast. Can be fermented at low temperature to produce lager-style beers. <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 Directions Mash all grains for 60 minutes at 152 degrees. Drain the runnings into the boil kettle, recirculating the first quart or so back into the mash. Sparge with 175F degree water and boil for 60 minutes adding hops at the schedule above. Chill to 70 to 75 degrees before pitching yeast. Read more: Beer Recipes - Brewing Beer Recipes - Popular Mechanics 30.0000000 See Notes for directions. 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 704.0000000 634.8800000 72.0000000 20.0000000 10.0000000 1.0500000 1 <_TExpanded>1