Pale Ale 4.6%
Brewed the 08.04.2023
Vitals
Original Gravity: 1.042
Final Gravity: 1.007
IBU (Tinseth): ???
BU/GU: ???
Color: 15.8 EBC
Boil Time: 30min
Mash
Strike Temp — 71.4 °C
Mash in — 67 °C — 60 min
Mash out — 75 °C — 10 min
Malts
88% — Weyermann Pale Malt — Grain — 6.5 EBC
6% — Castle Malting Crystal — Grain — 150 EBC
6% — Weyermann Munich I — Grain — 15 EBC
Hops
0.5g/L — Cascade (Whole) 4.3% — Boil — 60 min
0.5g/L — Cascade (Whole) 4.3% — Boil — 15 min
0.5g/L — Cascade (Whole) 4.3% — Boil — 5 min
2g/L — Cascade (Whole) 4.3% — Aroma — 30 min hopstand @ 80 °C
4g/L — Cascade (Whole) 4.3% — Dry Hop — 3 days
Yeast
Lallemand (LalBrew) New England 78%
Fermentation
Primary — 20 °C — 2 days
Primary — 25 °C (5 day ramp) — 1 days
dry hop — 14 °C — 1 days
Cold Crash — 5 °C — 2 days
Carbonation: 1.8 CO2-vol