Bob the Younger
By Joe Hickey
Recipe is part of Recipe Index
BJCP 2021 Style - 18B American Pale Ale
Was a cracking beer that was all drunk way too quickly! Unfortunately I didn’t download the judges feedback…
Awards
Norwich Amateur Brewers Hoptober, October 2022 (Diss, Norfolk)
2nd - American Pale Ale
Measures
- IBU 40
- ABV 6.3%
- OG 1.064
- FG 1.015
- EBC 10.2
- 23 litres into fermenter
- 20.5 litres kegged and bottled
Ingredients
Water
Ca2+ 114; Mg2+ 20; Na+ 9; Cl- 53; SO42- 273; HCO3- 34
Malt
- 3.7 kg (60.5%) — Crisp Finest Maris Otter® Ale Malt — Grain — 6.5 EBC
- 1 kg (16.3%) — Crisp Vienna Malt — Grain — 7.8 EBC
- 300 g (4.9%) — Dingemans Cara — Grain — 14.8 EBC
- 200 g (3.3%) — Carapils/Carafoam — Grain — 4 EBC
- 920 g (15%) — ASDA Rolled Oats — Adjunct — 2.6 EBC
- 220g Dextrose (added to boil)
Hops
- 34 g (13 IBU) — Centennial 8.5% — Boil — 10 min
- 34 g (18 IBU) — Mosaic 12% — Boil — 10 min
- 34 g (4 IBU) — Centennial 8.5% — Aroma — 20 min hopstand using hop rocket @ 80 °C
- 34 g (5 IBU) — Mosaic 12% — Aroma — 20 min hopstand using hop rocket @ 80 °C
- 55 g — Centennial 8.5% — Dry Hop — 3 days
- 55 g — Mosaic 12% — Dry Hop — 3 days
Yeast
2 pkg — Lallemand Verdant
Process
Mash
- Strike Temp — 69.2 °C
- Mash 1 — 65 °C — 60 min
- Mash Out — 75 °C — 10 min
Boil
- 60 minute boil
- Adding protafloc and yeast nutrient with 10 minutes left of boil.
- Brausol added at flameout.
Ferment
- Add Clarity Ferm to fermenter.
- Ferment at 19C for 5 days
- Ramp to 22C for 3 days
- Drop to 15C for dry hopping for 3 days
- Cold crash to 2C for 7 days before packaging.