Late Night Pale Ale

Project Description

Paul first brewed this as an experiment in hop bursting. He submitted that first batch to a couple of competitions and, while scoring a 45 at one and a 43 at the other, did not manage to place in either (but, hey, he ain’t bitter). He’s since won a couple golds and a silver with it, as well as the Team Choice in the 6th annual Real Salt Lake competition a couple years back.

He only ever modifies the first hop charge to ensure a ~45 IBU result. The remaining charges he always keep at 1/2 oz each.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	44.8 IBU	10.3 SRM	1.054	1.016	5.04 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	76.92
Munich Malt - 20L	2 lbs	15.38
Caramel/Crystal Malt - 40L	1 lbs	7.69

Hops

Name	Amount	Time	Use	Form	Alpha %
Simcoe	2 oz	3 days	Dry Hop	Pellet	12.2
Cascade	2 oz	3 days	Dry Hop	Pellet	6
Cascade	0.5 oz	20 min	Boil	Pellet	6
Simcoe	0.5 oz	20 min	Boil	Pellet	12.2
Cascade	0.5 oz	15 min	Boil	Pellet	6
Simcoe	0.5 oz	15 min	Boil	Pellet	12.2
Simcoe	0.5 oz	10 min	Boil	Pellet	12.2
Cascade	0.5 oz	10 min	Boil	Pellet	6
Simcoe	0.5 oz	5 min	Boil	Pellet	12.2
Cascade	0.5 oz	5 min	Boil	Pellet	6

Miscs

Name	Amount	Time	Use	Type
Whirlfloc Tablet	1.00 items	15 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
US-05 (US-05)	Safale	70%	65°F - 73°F

Mash

Step	Temperature	Time
Mash In	152°F	75 min

Fermentation

Step	Time	Temperature
Primary	4 days	68°F
Secondary	7 days	68°F
Aging	28 days	52°F

Download

Download this recipe's BeerXML file

Project Details

Client Paul Gailey
Date February 1, 2016
Tags Member Recipe

Late Night Pale Ale.

Paul Gailey