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Cascade Pale Ale ALL GRAIN

  • Gash
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7 years 4 months ago - 7 years 4 months ago #1434 by Gash
Cascade Pale Ale ALL GRAIN was created by Gash
CHARACTER DESCRIPTION OF GOLD CUP-WINNING CASCADE PALE ALE

A pale, light golden lager with a “Pale Ale” label. Clean and neutral aroma with a hint of honey character. Hop and malt characters not detectable in aroma. Light-bodied mouth feel accompanied by a clean honey-like, light malt flavour. Refreshing with no characteristics of an ale. Hop bitterness is pleasant without being assertive. Honey character may come from controlled fermentation of a sugar adjunct. Great drinkability.

• Recipe for 5 U.S. gallons (19 litres) Cascade Pale Ale

Targets:
Original Gravity: 1.044 (11)
Final Gravity: 1.006 (1.5)
Alcohol by volume: 5.2
Colour: 3.6 SRM (7.2 EBC)
Bittering Units: 23

ALL-GRAIN RECIPE AND PROCEDURE

5 lbs. (2.3 kg.) American 2-row pale malt
2 lbs. (0.9 kg.) light honey
1/4 lb. (114 g.) American Cara-Pils malt
51/4 lbs. (2.4 kg.) Total grains



4 HBU (113 MBU) Australian Pride of Ringwood hops (pellets)—60 minutes (bittering)
2 HBU (56 MBU) American Tettnanger hops (whole)—30 minutes (flavor)
1/2 oz. (14 g.) American Tettnanger hops (whole)—steep in finished boiled wort for 2 to 3 minutes (aroma)
1/4 tsp. Irish moss
3/4 c. corn sugar for priming in bottles. Use ½ cup corn sugar if priming a keg.

Wyeast 2278 Czech Pils Lager yeast

A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 l.) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 l.) of boiling water, adding heat if necessary to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.
After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2.5 gallons (9.5 l.) of 170-degree F (77 C) water. Collect about 3.5 gallons (13 l.) of runoff. Add 2 more gallons (7.6 l.) water, bittering hops and honey, and bring to a full and vigorous boil.
The total boil time will be 60 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, add aroma hops and let steep for 2 to 5 minutes. Then separate or strain out and sparge hops. Chill the wort to 65 degrees F (18 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary at 55 degrees F (15 C). Then transfer into a secondary fermenter, chill to 50 degrees F (10 C) to age for two more weeks, then lager for two to four more weeks at 40 degrees F (4.5 C).
When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated, then store chilled.
Last edit: 7 years 4 months ago by Gash.

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Drunken Ramblings

Finnroo's Avatar Finnroo - Wed 13 Oct - 15:17

Hope you are all staying safe and brewing hard out. If your in the south ,its hop growing time so treat them with some worm juice and manure. Cheers

Finnroo's Avatar Finnroo - Sat 18 Sep - 15:56

Nice Skid, haha enjoy your brew Trev. lol.

SkidBaxter's Avatar SkidBaxter - Thu 16 Sep - 13:57

Bottled up a milk stout today, then brewed a pale ale "Sailing the C of Three Ale." Enjoying a Goat Scrotum Porter now (see Charlie Papazian/Complete Joy of Homebrewing) and feeling the effects! lol

Cooper - Thu 26 Aug - 18:37

I am looking for the Brewzilla 35l profile to set up my Brewfather equipment setting correctly. Can someone point me in the right direction

SkidBaxter's Avatar SkidBaxter - Thu 5 Aug - 15:05

Packaged up a simple ale today with Idaho-7 and finished with Michigan Copper. Tasty!

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