Gordon Strong‘s American Pale Ale

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.