New England Style Pale Ale with El Dorado
ZERO HOUR
IN BOTTLES
5.5%

ABV
22

IBUs
1.050

OG
ABOUT
Malts 2-Row, Crystal Light, Carafoam, Flaked Oats, Toasted Flaked Wheat
Hops Magnum, El Dorado
Yeast Vermont Ale
RECIPE
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MASH TUN

Mash

87.2%
2-Row
2.7%
Crystal Light
1.7%
Carafoam
2.2%
Flaked Oats
6.2%
Toasted Flaked Wheat
+
Mash - Target pH: 5.4
Ca
127
ppm
Mg
33
ppm
Na
107
ppm
SO4
332
ppm
Cl
170
ppm

Mash Schedule
63.0°C
Saccharification - 75 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

2.8 IBUs
Magnum - 60 min
11.8 IBUs
El Dorado - 15 min
5.94 g/L
Dextrose - 0 min

Whirlpool

7.4 IBUs
El Dorado - 30 min

Heat Exchanger

19.0°C
Target Temperature
1.050
Target OG
+
Final Water Profile
Ca
101
ppm
Mg
26
ppm
Na
71
ppm
SO4
207
ppm
Cl
116
ppm

FERMENTER

+
Vermont Ale

Fermentation Schedule
1921°C
Primary Fermentation - 4 days
21°C
Harvest / Dry Hop / Primary End - 4 days
1°C
Cold Crash - 13 days
6.3 g/L
El Dorado - 3 days before end of fermentation

BRITE TANK

5.5%
ABV (Target)
22.0
IBUs (Target)
1.008
FG (Target)

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