Recipe: Mission Street Pale Ale
Brewer: TBN – CYBI
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (0.0) Metcalfe Barley Cannadian 2-row (use Rahr) + Munich is just to mimic Crisp Marris Otter
This blend lets the hops pop off the malt, less muddled than when using english floor malted barley
5% Carapils for dextines
5 IBU US Fuggle
10 IBU Chinook
Whirlpool for an hour, ~20% utilization of the 0 min hops
This is a 40 IBU beer (25 IBU from whirlpool)
If you don’t whirlpool
move Chinook to 60
move Cascade/Centenial to 30 minute
Dryhop with 10-20% of fermentation left to go!
Dryhop for ~3 days
Dump hops/yeast/trub and crash cool
Fuller’s Yeast
Good attenuator with Juicy Fruit ester profile
2L Starter
DO NOT overaerate
1L/min O2 for 1 min
Cool in at 17°C for 24h, free rise to 19°C (68°F), near end free rise to 21°C
Target finish at 2.4 °P, 4.6% ABV
RO water then add mix of CaCl2 and CaSO4 and H3PO4 to hit mash pH
Ca 75
Mg 12
Na 35
Cl 100
SO4 120
Recipe Specifications
————————–
Boil Size: 24.6 l
Post Boil Volume: 24.6 l
Batch Size (fermenter): 22.7 l
Bottling Volume: 21.8 l
Estimated OG: 1.0449 SG
Estimated Color: 4.6 SRM
Estimated IBU: 15.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 72.9 %
Boil Time: 0 Minutes
Ingredients:
————
Amt Name Type # %/IBU
3.850 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
0.720 kg Munich Malt (9.0 SRM) Grain 2 15.0 %
0.240 kg Carapils (Briess) (1.5 SRM) Grain 3 5.0 %
6.00 g US Fuggles [5.70 %] – Boil 90.0 min Hop 4 4.8 IBUs
12.00 g Chinook [12.10 %] – Boil 30.0 min Hop 5 10.3 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 –
0.96 tsp FermaidK (Boil 5.0 mins) Other 7 –
0.29 ml Fermcap S (Boil 5.0 mins) Other 8 –
24.00 g Cascade [6.00 %] – Boil 0.0 min Hop 9 0.0 IBUs
24.00 g Centennial [10.50 %] – Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 11 –
24.00 g Cascade [6.00 %] – Dry Hop 5.0 Days Hop 12 0.0 IBUs
24.00 g Centennial [10.50 %] – Dry Hop 5.0 Days Hop 13 0.0 IBUs
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 4.810 kg
—————————-
Name Description Step Temperat Step Time
Saccharification Add 21.02 l of water at 154.6 F 145.0 F 60 min
Saccharification Add 0.02 l of water and heat to 155.0 F 155.0 F 10 min
Mash Out Heat to 170.0 F over 10 min 170.0 F 10 min
Sparge: Fly sparge with 9.8 l water at 168.0 F
Notes:
——
Created with BeerSmith 2 – http://www.beersmith.com
————————————————————————————-