Dry Hopped Pale Ale
GOLDEN RATIO
ON TAP / IN BOTTLES / IN GROWLERS
5.6%

ABV
35

IBUs
1.052

OG
ABOUT
Malts 2-Row, Flaked Oats, Toasted Flaked Wheat, Carafoam, Crystal Light, Acidulated
Hops Magnum, Columbus, Centennial, Simcoe, Mosaic, Chinook, Cascade
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

70.5%
2-Row
13.0%
Flaked Oats
7.2%
Toasted Flaked Wheat
3.7%
Carafoam
2.8%
Crystal Light
2.8%
Acidulated
+
Mash - Target pH: 5.3
Ca
126
ppm
Mg
20
ppm
Na
55
ppm
SO4
280
ppm
Cl
89
ppm

Mash Schedule
65.0°C
Saccharification - 60 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.0
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

3.3 IBUs
Magnum - First Wort, 75 min
5.3 IBUs
Columbus - First Wort, 75 min
16.4 IBUs
Columbus - 15 min
1.2 IBUs
Centennial - 30 min

Whirlpool

4.6 IBUs
Simcoe - 30 min
2.9 IBUs
Mosaic - 30 min
1.6 IBUs
Cascade - 30 min

Heat Exchanger

19.0°C
Target Temperature
1.052
Target OG
+
Final Water Profile
Ca
108
ppm
Mg
20
ppm
Na
45
ppm
SO4
195
ppm
Cl
75
ppm

FERMENTER

+
Vermont Ale

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Harvest / Dry Hop / Primary - 4 days
2119°C
Conditioning - 6 days
2°C
Cold Crash - 7 days
2.5 g/L
Simcoe - 4 days before end of fermentation
1.3 g/L
Columbus - 4 days before end of fermentation
2.5 g/L
Mosaic - 4 days before end of fermentation
0.4 g/L
Chinook - 4 days before end of fermentation
0.6 g/L
Centennial - 4 days before end of fermentation
1.3 g/L
Cascade - 4 days before end of fermentation

BRITE TANK

5.5%
ABV (Target)
35.3
IBUs (Target)
1.01
FG (Target)

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