Low ABV Pale Ale

From London Amateur Brewers Wiki
Revision as of 09:22, 12 May 2022 by James Wilson (talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

By Steve Smith

Recipe is part of Recipe Index

BJCP 2021 Style 34C Experimental Beer

This is a Low ABV Pale Ale, presented at the April 2022 meeting.

Statistics

  • IBU 14
  • ABV 0.8%
  • OG 1.025
  • FG 1.019
  • EBC 6.7
  • Boil volume 26.25 litres.
  • 23 litres into fermenter.

Ingredients

Water

  • Ca2+ 110ppm
  • Mg2+ 18ppm
  • Na+ 35ppm
  • Cl- 51ppm
  • SO42- 113ppm
  • HCO3- 257ppm

Malt

  • 2.1 kg (85.4%) — Crisp Maris Otter — Grain — 7.9 EBC
  • 120 g (4.9%) — Weyermann Carapils/Carafoam — Grain — 3.9 EBC
  • 120 g (4.9%) — Weyermann Munich I — Grain — 14 EBC
  • 120 g (4.9%) — Milk Sugar (Lactose) — Sugar — 0 EBC
  • 100 g — Oat Hulls — Adjunct — 0 EBC

Hops

  • 6 g (5 IBU) — Citra 12.2% — Boil — 15 min
  • 6 g (5 IBU) — Mosaic 12% — Boil — 15 min
  • 10 g (1 IBU) — Centennial 9% — Aroma — 15 min hopstand @ 75 °C
  • 10 g (1 IBU) — Citra 12.2% — Aroma — 15 min hopstand @ 75 °C
  • 10 g (1 IBU) — Mosaic 12% — Aroma — 15 min hopstand @ 75 °C
  • 35 g — Centennial 9% — Dry Hop — 3 days
  • 35 g — Citra 12.2% — Dry Hop — 3 days
  • 35 g — Mosaic 12% — Dry Hop — 3 days

Yeast

  • 1 pkg — Lallemand (LalBrew) Windsor Yeast 75%
  • 150 billion yeast cells

Process

Mash

  • 80 °C — 40 min

Boil

  • 30 minute boil

Ferment

Pressurised fermentation:

  • Primary — 20 °C — 3 PSI — 7 days
  • Primary — 23 °C — 3 PSI — 3 days

Serving

  • Carbonation: 2.4 CO2-vol