Press "Enter" to skip to content

110. American Pale Ale

5,1kg Pale malt
340g Munich II
230g malted wheat

pH 5,3
4ml lactic acid (6ml in sparge water)
mashed for 60 min @67°C

50g Williamette (6,6% alpha) for 60 min
15g Centennial (8,6% alpha) for 10 min
15g Cascade (4,9% alpha) for 10 min
30g Centennial for 0 min

WLP001 White Labs California Ale yeast
OG: 1.053 (13,5 %deg;brix)
FG: 1.011 (6,9 %deg;brix)
5,6% ABV

Bottled on October 25 with 88g dextrose

Be First to Comment

Leave a Reply