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20 lb Pale
By dclthomas

Dare I say a 12% session beer!
20 lbs briess 2-row

0.5 lbs Special B

0.5 lbs Cara-pils

2 oz. Magnum 15.4%

2 oz. Amarillo 9.4%

1.5 oz. Cascade 6.6%

1 tea. Irish Moss

8 tea. Yeast Nutrient

WLP001 California Ale Yeast

WLP099 High Gravity Ale Yeast
1.Starter- 7 days before brew day make 1 pint/1 cup extra light DME starter of WLP001. 5 days before add 1 pint/ 1 cup extra light DME wort on top of starter. 3 days before add 1 pint/ 1 cup DME wort on top of starter. 2 day before brew day, after last addition has fermented, place starter in fridge for 24 hrs until yeast has settled. Decant off excess starter wort. Pitch 2 pint/ 1 3/4 cup extra light DME 12 hours before expected pitch time.


2.Mash- 1 1/4 quart per pound grist. 152 degrees for 45 minutes. Sparge 168 degrees. Preboil volume 7.5 gallons.


3.Boil- 90 minutes or until 2.5 gallons has evaporated.

60 min-2 oz magnum

45 min- 1/2 oz each cascade, amarillo

30 min- 1/2 oz each cascade, amarillo

15 min- 1/2 oz each cascade, amarillo

15 min- 1 tea. Irish Moss

15 min- 8 tea. Yeast Nutrient


4. Whirlpool and let sit for 20 min. Chill to 70 degrees. Oxygenate 30 seconds on 30 seconds off for four rounds. 2 minutes total oxygenating. Pitch whole starter after swirling well to ensure no yeast stuck to sides.


5. Ferment 66-68 degrees. On day 2 make 2 pint/2 cup extra light DME starter for WLP099 and pitch on day three


7. Primary for 11 days @ 68 degrees, secondary for 14 days @ 68 days, then 14 days @ 52 degrees, then 7 days @ 32 degrees. Keg and carbonate. Store at 52 degrees for 1 year minimum. Best between 16-20 months.


If you only bottle do not bring temp down to 32 degrees otherwise yeast will not naturally carbonate.


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