Vermont pale ale

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rowettbrew
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Posts: 14
Joined: Sun Jun 03, 2018 12:02 pm

Vermont pale ale

Post by rowettbrew » Sun Jun 03, 2018 12:40 pm

Hi guys - thought I'd share this recipe from my commercial nanobrewery. It's a modern "juicy" (haha) pale ale, and it took first prize at Grimsby CAMRA festival last year. I'm packing in the commercial brewing because it's too much like hard work...

OG: 1.042 FG: 1.011

Grist: 95% low colour pale ale malt, 5% UK oat malt

Bittering hops: 10 IBU Centennial @ 60 mins

Chill wort to 80 degrees C and then add:

17 IBU Cascade
15 IBU Citra

Hop stand for 30 mins then chill and run off to FV

Ferment with Yeast Bay Vermont Ale Yeast at 20C

Dry hop with Citra T90s at around 1.5g per litre

Equally good on cask or keg. I've also scaled this recipe to make stronger pale ales and a DIPA with great success.

wezzel01
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Posts: 108
Joined: Sat May 09, 2015 7:19 pm

Re: Vermont pale ale

Post by wezzel01 » Sun Jun 03, 2018 1:34 pm

rowettbrew wrote:Hi guys - thought I'd share this recipe from my commercial nanobrewery. It's a modern "juicy" (haha) pale ale, and it took first prize at Grimsby CAMRA festival last year. I'm packing in the commercial brewing because it's too much like hard work...

OG: 1.042 FG: 1.011

Grist: 95% low colour pale ale malt, 5% UK oat malt

Bittering hops: 10 IBU Centennial @ 60 mins

Chill wort to 80 degrees C and then add:

17 IBU Cascade
15 IBU Citra

Hop stand for 30 mins then chill and run off to FV

Ferment with Yeast Bay Vermont Ale Yeast at 20C

Dry hop with Citra T90s at around 1.5g per litre

Equally good on cask or keg. I've also scaled this recipe to make stronger pale ales and a DIPA with great success.
That looks like a lovely recipe and definitely one for me to try. Thank you ImageImage


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super_simian
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Posts: 281
Joined: Thu Sep 22, 2011 10:11 am

Re: Vermont pale ale

Post by super_simian » Mon Jun 04, 2018 1:23 pm

How are you determining the IBU contributions at 80C?

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