Rancocas Ale
Beer Recipe
| Recipe Name: | Rancocas Ale |
| Style: | APA |
| Mash: | All-Grain |
| Volume: | 5.5 gallon |
| OG: | 1.046 |
| FG: | 1.010 |
| % Alc: | 4.7 |
| IBU: | 20 |
| SRM: | 15 |
| Description of this Beer |
|
A tasty beer, not over the top. Kind of an American session ale.
|
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
Pale Malt (2 Row) US Grain 4.750 lb Caramel/Crystal Malt - 40L Grain 4.000 oz Caramel/Crystal Malt - 120L Grain 16.000 oz Munich Malt Grain 16.000 oz Vienna Malt Grain 16.000 oz White Wheat Malt Grain 8.000 oz Special Roast Grain 4.000 oz |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
| ============ Name Alpha Amount Use Time Form IBU Willamette 4.7% 0.500 oz Boil 1.000 hr Pellet 9.9 Cascade 5.0% 0.500 oz Boil 30.000 min Pellet 5.8 Amarillo 7.2% 0.500 oz Boil 10.000 min Pellet 3.3 Amarillo 7.2% 0.500 oz Aroma 0.000 s Pellet 0.0 Amarillo 7.2% 1.000 oz Dry Hop 6 days Pellet 0.0 |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| ECY10 Old Newark Ale: Sourced from a now defunct east coast brewery, this pure strain was identified as their ale pitching yeast. Good for all styles of American and English ales. Suggested fermentation temp: 60-68°F. Apparent attenuation : 68-72% |
|
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
| DOUGH IN Infusion 4.000 gal 154.000 F 1.000 hr Final Batch Sparge Infusion 4.138 gal 165.200 F 15.000 min |