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Recipe – Cascade Pale Ale

15/05/2015

CascadeAle

For a while I really didn’t feel like brewing and though I didn’t drink that much the inevitable happened and one of the kegs kicked. So, I “needed” to brew something that would be ready fairly quickly. Usually I brew a bitter in such a situation because they are relaxing to make since the malt bill and hops schedule are simple. Most British yeast strains are also quick to ferment and flocculate well after they are done so from grain to glass in two weeks isn’t impossible (if you don’t mind drinking the beer while it’s still carbonating under pressure). This time around I decided to try something slightly different and decided to use a British malt bill and yeast with an American Hop. Cascade is the hop that started it all for me since it’s used in Sierra Nevada Pale Ale and like with quite a few people it is the beer that got me hooked on hops. So I used 100 grams of Cascade in this one with a fairly traditional 60/15/0 minute hop schedule. The Burton union dried yeast didn’t disappoint and this one is already in the kegerator. I used the yeast cake to ferment something a bit exotic but that’s a post for next week.

Here is the recipe :

Recipe
—————-
Target Batch Size (Litres/Gallons): 17.00 / 4,49
Total Grain (Kg/Pounds): 2,8 / 6,17
Anticipated OG: 1.044
Anticipated SRM: 6,6
Anticipated IBU: 28,3
Wort Boil Time: 60 Minutes

Fermentables
—————–
92,9%  2,6kg / 5,73 lbs  – Maris Otter Pale Malt, Thomas Fawcett
7,1%     200g / 0,44 lbs  – Pale Crystal malt, Thomas Fawcett

Hops
——–
15,0g / 0,52 oz. Cascade (Pellet, 7%  AA) @ 60 min for 15,5  IBU
25,0g / 0,88 oz. Cascade (Pellet, 7%  AA) @ 15 min for 12,8 IBU
60,0g / 2,11 oz. Cascade (Pellet, 7%  AA) 15 minute hop-stand

Extras
———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
4g / 0,14 oz Gypsum in mash

Yeast
———

Mangrove Jack’s M79 Burton Union, 1 packet rehydrated

Mash
———————–
23 Litre BIAB @ 65 Celsius for 60 mins (6,07Gal/149F)

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