Author Topic: Founder's Dry-Hopped Pale Ale  (Read 1072 times)

Offline tonyp

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Founder's Dry-Hopped Pale Ale
« on: February 15, 2013, 12:19:08 AM »
I found some notes from Jeremy Kosmicki of FBC on another forum so I put together this recipe based on that.

Founder's Dry-Hopped Pale Ale
10A-American Ale-American Pale Ale

Recipe Overview:
Wort Volume Before Boil:6.00 US gals             Wort Volume After Boil:5.00 US gals
Volume Transferred:5.00 US galsWater Added To Fermenter:0.00 US gals
Volume At Pitching:5.00 US galsVolume Of Finished Beer:5.00 US gals
Expected Pre-Boil Gravity:1.046 SGExpected OG:1.055 SG
Expected FG:1.012 SGApparent Attenuation:76.4 %
Expected ABV:5.6 %Expected ABW:4.4 %
Expected IBU (using Tinseth):     31.2 IBUExpected Color (using Morey):       6.8 SRM
BU:GU ratio:0.57
Mash Efficiency:75.0 %
Boil Duration:60.0 mins
Fermentation Temperature:64 degF

Fermentables:
Ingredient       Amount       %         Time       
US 2-Row Malt8lb 0oz80.0 %   In Mash
US Carapils Malt1lb 0oz10.0 %In Mash
US Munich 20L Malt8oz5.0 %In Mash
US Caramel/Crystal 40L Malt     8oz5.0 %In Mash

Hops:
Variety    Alpha     Amount     IBU     Form     Time       
US Cascade     4.5 %1.75 oz31.2   Pellet60 Min from End
US Cascade4.5 %2.00 oz0.0   PelletDry-Hopped
US Crystal3.5 %2.00 oz0.0   PelletDry-Hopped

Yeast:
White Labs WLP001-California Ale

Mash Schedule:
Mash Type:    Full Mash
Schedule Name:     Single Step Infusion (68C/154F) w/Mash-Out

Step Type      Temperature          Duration     
Rest at154 degF60min
Raise to and Mash Out at    171 degF10min

BTW converting this html to bbcode was a huge pita so if you like the way it looks feel free to copy my table code and use it as a template for when you post recipes.

Thanks!
Tonyp
Live from the Jersey Shore!

Bottled:
Grandpa Louie's Cream Ale
Eagle Point Pale Ale


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