Gordon Strong‘s American Pale Ale - Beer Recipe - Brewer's Friend

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Gordon Strong‘s American Pale Ale

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
URL: https://byo.com/recipe/gordon-strong-s-american-pale-ale/?utm_source=Brew+Your+Own+-+Live&utm_campaign=b32eaa1f6c-BYO+Newsletter+%23117+Inactive+-+5%2F19%2F20&utm_medium=email&utm_term=0_b55e7c72d8-b32eaa1f6c-62127815&mc_cid=b32eaa1f6c&mc_eid=8d7f5e7ed1
Created: Wednesday June 3rd 2020
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1.048
1.012
4.8%
44.7
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 57.9%
2.25 lb United Kingdom - Golden Promise2.25 lb Golden Promise 37 3 23.7%
1.75 lb American - Munich - Light 10L1.75 lb Munich - Light 10L 33 10 18.4%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 First Wort 0 min 23.47 12.5%
0.75 oz Amarillo0.75 oz Amarillo Hops Pellet 8.6 Boil 5 min 5.49 18.8%
0.75 oz Citra0.75 oz Citra Hops Pellet 15 Boil 5 min 9.57 18.8%
0.50 oz Cen0.5 oz Cen Hops Pellet 10 Boil 0 min 12.5%
0.75 oz Am0.75 oz Am Hops Pellet 8.6 Hopback 0 min 18.8%
0.75 oz Citra0.75 oz Citra Hops Pellet 11 Hopback 0 min 6.18 18.8%
4 oz / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.56 14.3  
Mash volume with grains (equipment estimates 4.27 g | 17.1 qt) 4.32 17.3  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Hops absorption losses (hopback) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 5 20  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

Gordon Strong ‘s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 35 SRM = 5 ABV = 4.8%

By Gordon Strong of Beavercreek, Ohio, winner of the 13th Dayton Beerfest (Dayton, OH – 131 entries)

Ingredients
5 lbs. 12 oz. (2.6 kg) North American 2-row brewers malt
2 lbs. 8 oz. (1.1 kg) UK Golden Promise malt
1 lb. 12 oz. (0.79 kg) German Munich I malt
5.2 AAU Centennial hops (first wort hop) (0.5 oz./14 g at 10.3% alpha acids)
6.5 AAU Amarillo® hops (5 min.) (0.75 oz./21 g at 8.6% alpha acids)
11.3 AAU Citra® hops (5 min.) (0.75 oz./21 g at 15% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.75 oz. (21 g) Amarillo® hops (hopback)
0.75 oz. (21 g) Citra® hops (hopback)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. This recipe uses RO water. Add 1⁄4 tsp. 10% phosphoric acid per 5 gallons (19 L) of water. Use 1⁄2 tsp. calcium chloride and 1⁄2 tsp. gypsum in the mash.

Mash all grains in 15 qts. (14 L) of 152 °F (67 °C) water for 60 minutes. Sparge with 169 °F (76 °C) water until 6.5 gallons (25 L) of wort are collected (put the FWH hops in the kettle while sparging). Boil for 75 minutes, adding hops at the indicated times. The 0 minute hops are added after the heat is turned off. The hopback hops are used in a hopback between the kettle and the chiller. If you do not have a hopback, you can add these as you begin chilling the wort. Chill to 64 °F (18 °C).

Oxygenate, then pitch the yeast starter. Ferment at 64 °F (18 °C) until completed. Prime and bottle condition, or keg and force carbonate.

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  • Last Updated: 2020-06-03 05:51 UTC