The Lost Beers Percy's Fish House - Percy's Pale Ale
American Pale Ale - All Grain
• Makes 5 Gallons @ 75% Efficiency
|Briess Pale Ale Malt||8 lbs, 0 oz|
|Briess Organic Munich 10||1 lbs, 0 oz|
|Briess 2 Row Caramel 20||1 lbs, 0 oz|
|Briess 2 Row Caramel 40||0 lbs, 8 oz|
|Columbus Pellets||1 oz @ 60 mins|
|Columbus Pellets||1 oz @ 40 mins|
|Cascade Pellets||1 oz @ 40 mins|
|Columbus Pellets||1 oz @ 15 mins|
|Cascade Pellets||1 oz @ 15 mins|
|Columbus Pellets||1 oz @ 0 mins|
|Cascade Pellets||1 oz @ 0 mins|
|Columbus Pellets||2 oz @ Dry|
|Cascade Pellets||2 oz @ Dry|
|Wyeast Labs American Ale||1 ea|
|1.045 - 1.060||1.010 - 1.015||30 - 45||5 - 14||4.50 - 6.20|
Yeast - cool wort as quickly as possible and pitch:
Wyeast 1056 American Ale. Doug suggests you use two smack packs or a starter. You can also use 1 Wyeast pitchable quantity tube.
Ferment at 68 F until Kraeusen drops and leave in the fermenter for 2 more days (6-7 days total).
*Dry Hop USE WHOLE LEAF CONES if you can get them!!!!! after primary fermentation is complete (after 1 week). Transfer to a secondary and then add hops. Age 2 weeks with hops and bottle with 3/4 cup dextrose. Doug suggests that you condition the beer for 2 weeks at room temperature, cellar at 50 F for 2 weeks and enjoy!
Find the recipe and the story at The Lost Beers http://www.thelostbeers.com/?page_id=395
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