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An American variation of the British analogue - English pale ale. A distinctive feature is the use of local ingredients. It is considered a craft style, the popularity of which once exceeded the demand for IPA. Size: 50l. Ingredients Grains: 12 kg (92.3%) Kursk malt - Pale Ale / Pale Ale (Russia) color = 2.4 L °, extract = 79% Added at the beginning of mashing. 1 kg (7.7%) Kursk malt - Melanoidin (Russia) color = 30 L °, extract = 80% Added at the beginning of mashing. Total: 13 kg (100%) Hops: 30 g (19.8 IBU) Citra / Citra (USA) - in pellets, a-k. = 12.7% Add to kettle, boil for 60 min. 25 g (6 IBU) Cascade / Cascade (USA) - in granules, a-k.=5.7% Add to kettle, boil for 30 min. 25 g (3.4 IBU) Cascade / Cascade (USA) - in granules, a-k.=5.7% Add to kettle, boil for 15 min. 30 g (1.7 IBU) Cascade / Cascade (USA) - in granules, a-k.=5.7% Add to kettle, boil for 5 min. Total: 115 g (31.8 IBUs) Yeast: Fermentis - Safel US-05 Fermentation: 18.5 °C, Attenuation: 75%, Flocculation: medium Add to main fermentation. 522 billion yeast cells are recommended for fermentation: 5 fresh packets or bottles of liquid yeast or 26 grams of dry yeast. Mashing parameters Mashing method: All-grain (infusion mashing) Temperature rests: Protein rest (Direct heating): 55°C - 15 min. Saccharification (Direct heating): 67°C - 60 min. Dextrin rest (Direct heating): 72°C - 15 min. Mash out (Direct heating): 78°C - 5 min.