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

ABV
35

IBUs
1.052

OG
ABOUT
Malts 2-Row, Pale Ale, Toasted Flaked Wheat, Flaked Oats, Carafoam, Caramalt
Hops Magnum, Columbus, Mosaic, Simcoe, Cascade
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

33.8%
2-Row
41.7%
Pale Ale Malt
13.0%
Toasted Flaked Wheat
5.2%
Flaked Oats
3.7%
Carafoam
2.6%
Caramalt
+
Mash - Target pH: 5.4
Ca
166
ppm
Mg
9
ppm
Na
92
ppm
SO4
204
ppm
Cl
242
ppm

Mash Schedule
66.0°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

8.7 IBUs
Magnum - 75 min
9.8 IBUs
Columbus - 15 min
6.8 IBUs
Mosaic - 15 min

Whirlpool

3 IBUs
Mosaic - 30 min
2 IBUs
Simcoe - 30 min
1.2 IBUs
Cascade - 30 min
1.7 IBUs
Mosaic - 20 min
1.2 IBUs
Simcoe - 20 min
0.7 IBUs
Cascade - 20 min

Heat Exchanger

19.0°C
Target Temperature
1.052
Target OG
+
Final Water Profile
Ca
136
ppm
Mg
13
ppm
Na
70
ppm
SO4
152
ppm
Cl
177
ppm

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Harvest / Dry Hop / Primary - 4 days
2119°C
Dry Hop / Conditioning - 9 days
2°C
Cold Crash - 4 days
3.4 g/L
Mosaic - 4 days before end of fermentation
2.8 g/L
Simcoe - 4 days before end of fermentation
0.6 g/L
Columbus - 4 days before end of fermentation
3.4 g/L
Cascade - 4 days before end of fermentation

BRITE TANK

5.5%
ABV (Target)
35.1
IBUs (Target)
1.01
FG (Target)

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