Whale Pale Ale

Source: Douglass Blair
Recipe added: 05/29/97
Email: ibdoug@netlink.ney.com.au
URL: nil

A very drinkable beer, especially if served around 10 deg C. AT FIRST THE DRY HOPPING SEEMS OVER THE TOP, BUT A COUPLE OF DAYS THEY MELLOW OUT NICELY. A few of our members have variations of this brew using Cascade flowers,and it works nicely.

Specifics

Recipe type: All Grain
Batch Size: 120 litres
Starting Gravity: 1.050
Finishing Gravity: 1.010
Time in Boil: 90 mins
Primary Fermentation: 5 days @ 22 deg C.
Secondary Fermentation: 4 days @ 20 deg C.
Additional Fermentation: 14 days in keg @ 4 deg C under Co2

Ingredients:

16 kg Pacific malt (Australian Pale Malt )
1.2 kg 120 deg L Crystal
2 kg 12 deg L Munich
1 kg 20 deg L Munich
300g Flaked Barley
6 tsp. calcium sulphate
1.5 tsp. magnesium sulphate
.5 tsp. sodium chloride
3 tsp. Irish Moss
150g Hallertaur flowers (NZ) for 90 mins.
60 g Hallertauer flowers for 30 mins.
50 g Goldings flowers for 10 mins.
25g Goldings flowers Dry Hopped in keg.

Procedure:

2.5 : 1 rario Mash In @ 50 deg C for 20 mins Saachrification @ 68 deg C for 120 mins. Mash Out @ 76 deg C for 5 mins. Sparge @ 75 deg C with 2 :1 ratio of Mash Water. Wort chill to 22 deg C and top up to 120 litres with boiled and cooled water. Pitch aprox. 2 litres of active " PEETYEAST" London Ale Yeast. Rack at day 5. Rack to keg at day 9 and dry hop.

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