Tools of the Trade Clone

Industrial Arts' Tools of the Trade American Pale Ale Recipe

ALL-GRAIN

Batch size: 5 gallons (19 liters) <br />
Brewhouse efficiency: 72% <br />
OG: 1.046 <br />
FG: 1.006 <br />
IBUs: 42 <br />
ABV: 4.8%  <br />

MALT/GRAIN BILL

8 lb (3.6 kg) Weyermann Pilsner malt  <br />

HOPS SCHEDULE

.7 oz (20 g) Apollo [17% AA] bittering charge at 60 minutes <br />
2.50 oz (70 g) Simcoe [13% AA] at whirlpool (30 minutes) <br />
1.76 oz (49g) Chinook [13% AA] at knockout (via hopback) <br />
1.07 oz (30 g) Cascade [5.5% AA] at knockout (via hopback) <br />
1.33 oz (37 g) Simcoe [13% AA] at dry hop <br />

YEAST

Wyeast 1056 (American ale) Yeast <br />

DIRECTIONS

Mash at 150˚F for 60 minutes or until conversion is complete. Boil for 60 minutes. Add whirlpool hops after cooling 20 degrees following boil (to preserve aroma). Cool to 61˚F (16˚C) and pitch clean yeast. Allow fermentation to free rise to 66.2˚ (19˚C) for two days, then finish at 70˚ (21˚C). When fermentation reaches 1-2° Plato from final gravity (1.010–1.014), add the dry hop addition for two days before crashing and cold conditioning.