ELIXIR PALE ALE
PALE ALE
At the request of my wife, this is a lighter beer for the summer months with modest IBUs. The beer should have a light body that is easy drinking for summer. The Nugget hops should allow for a solid base hop profile of slightly woodsy and mild and the Elixir hops should bring a orange fruitiness that is perfect for sipping on a summer day!
Ingredients
Malts
5 lbs Great Western 2 Row Malt
5 lbs Great Western Pale High Color Malt
8 oz Crystal 10°L Malt
4 oz Crystal 40°L Malt
8 oz Carapils Malt
Hops
3.5 oz Elixir Hops (5.1% AA)
0.5 oz Nugget Hops (13.7% AA)
Yeast
WLP001 California Ale Yeast (reused - 3rd generation)
Other
9.0 gallons water
Brewing Instructions
1. Heat 6.5 gallons of strike water to 155°F
2. Add 6.5 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of ~148°F
4. Steep grains for 60 minutes
5. While steeping, heat 2.5 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add 2.5 gallons water and vorlauf
8. Extract second runnings into boil kettle
9. Total wort volume should be 7.36 gallons (7.3 actual)
10. Bring water to a boil and wait for the hot break
11. Begin boil
12. At 0 minutes, add 15 drops FermCap to reduce foaming
13. At 30 minutes, add 0.5 oz Nugget hops
14. At 30 minutes, add 1 oz Elixir hops
15. At 50 minutes, add one tablet Whirlfloc
16. At 50 minutes, add 1/2 tsp of yeast nutrient
17. At 50 minutes, add 1 oz Elixir hops
18. At 60 minutes, chill the wort to approx. 68°F
19. Aerate with pure oxygen for 1 minute
20. Move to the primary fermenter (x.x gal actual)
21. Pitch yeast
22. Ferment at 68°F for 7 days
23. Ferment at 72°F for 7 days
24. At 15 days, cold crash to 35°F
25. At 15 days, add 1.5 oz Elixir hops for 3 days
26. At 21 days, keg beer
Yeast Starter
1. WLP001 reused yeast (3rd Generation)
2. 6 oz Extra Light DME in 2L water