This beer was one of a series of seven 1-gallon extract-only Pale Ales I brewed a little while ago. I did all seven batches back-to-back one day to try out several hops that were new to me. The hop additions were designed to maximize flavor and aroma to really test out the character of the various hops. All my IBU’s came from a pseudo-FWH addition after the extract was all dissolved. The I did 1/4 oz at flameout and 1/2 oz for a dry hop.
The recipe itself is nothing special. I’d never brew it in bulk, but it gets the job done quick when you’re trying to brew a lot of small batches in rapid succession. The Munich LME provides just enough maltiness to see how the hops balance out a bit of malt.
Title: Extract Pale Ale
Brew Method: Extract
Style Name: American Pale Ale
Boil Time: 15 min
Batch Size: 0.8 gallons
Boil Size: 1 gallons
Original Gravity: 1.046
Final Gravity: 1.014
ABV (standard): 4.17%
IBU (tinseth): 45.06
SRM (morey): 4.97
0.5 lb - Dry Malt Extract - Extra Light (53.3%)
0.375 lb - Liquid Malt Extract - Munich (40%)
0.0625 lb - Maltodextrin (6.7%)
0.2 oz - Caliente (AA 15.3), Type: Leaf/Whole, Use: First Wort
0.25 oz - Caliente (AA 15.3) for 0 min, Type: Leaf/Whole, Use: Boil
0.5 oz - Caliente (AA 15.3) for 7 days, Type: Leaf/Whole, Use: Dry Hop
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
0.5 g - Gypsum, Time: 15 min, Type: Water Agt, Use: Mash
2 each - FermCap-S, Time: 15 min, Type: Other, Use: Boil
Wyeast - London ESB Ale 1968
Make starter & pitch measured amount of slurry. (15mL)
Begin bringing water to boil. Add extract, Fermcap and gypsum. Add “FWH” as temp hits 120-140F. At boil, add whirlfloc.
For DME - 1 & 1/3 cup = 0.5 lb
For Munich LME - 1/2 cup = 6oz.
For Maltodextrin - 6 TBSP = 1.5 oz
(Target 40-45 IBU’s from FWH addition calculated as a 20-minute add. Flameout with 1/4 oz. Dry Hop w/ 1/2 oz.)