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ALL GRAIN BEER
RECIPE EX AMPLES
INDIA PALE ALE
Malt, total 7,0 kg:
6,0 kg Pale ale malt
0,5 kg RedX malt
0,4 kg Wheat malt
0,1 kg Biscuit malt
Other fermentables:
0,5 kg Light Belgian candis sugar add to the boiling wort with 15 minutes remaining of the boling time
Hops, total 320 grams:
50 g Magnum, 12,0% alfa acid
boil 60 minutes
70 g Cascade, 4,6% alfa acid
boil 30 minutes
80 g Cascade, 4,6% alfa acid
boil 15 minutes
60 g Cascade, 4,6% alfa acid
boil 5 minutes
60 g Cascade, 4,6% alfa acid
boil 0 minutes
Yeast:
1 pk Lallemand BRY-97 American West Coast yeast (or similar type of yeast)
(where 1 pack/sacket contains 11g of dried yeast)
Mash for 60 minutes at 66°C
Boil for 60 minutes. Add hops to the boiling wort according the recipe
Cool the wort to 20-25°C and pour it into a fermenting vessel while sprinkling the yeast over the wort. Put the lid on to the
fermenting vessel, add some water to the fermentation lock and insert it into the lid. Leave to ferment at room temperature, about
20°C. When the fermentation stops, after about 5 to 7 day, take a gravity reading. When the gravity is the same over 3 days, the
beer has finished fermenting and you can bottle the beer.
Leave the bottled beer in room temperature for about 2 week, to allow the CO2 to be formed. Then store the bottles in a cold place
and allow it to mature before drinking. For a Pale Ale this period should be about 2 weeks.
Expected values, when 72% Brewhouse efficiency:
Original Gravity (OG): 1.066
Final Gravity (FG): 1.010
Bitterness: 96 IBU
Colour: 15 EBC
Sugar, for bottle carbonation: 6g/litre
Final alcohol content: 7,6 % ABV
Note: All values may vary, depending on the ingredients, temperature when mashing and fermenting, the type of yeast etc.
My notes:
