Back to SearchSpring Pale Ale
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Beer Style: American Pale Ale, Classic English Pale Ale
Recipe Type: partial mash
Yield: 4.5 gallons
Description:
A light pale ale made with malted millet, sorghum and rice syrup.
Ingredients:
- 1.3 lbs Millet Raw - Malted
- 1.5 ml Convertase AG-300 - in mash, 144 F (omitted from calculations)
- 3 lbs Sorghum Syrup
- 3 lbs Rice Syrup
- 1 oz Hallertau - 3.5 AA% whole; boiled 60 min
- 1/2 oz Hallertau - 3.5 AA% pellets; boiled 15 min
- 1/4 tsp Corriander crushed - 15 mins (omitted from calculations)
- Windsor Ale Yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.053Final Gravity: 1.012
Alcohol by Vol: 5.4%
Color SRM: 1.9
Bitterness IBU: 18.6
Recipe Type: partial mash
Yield: 4.5 Gallons
Procedure:
Mash malted millet prior to boil.
Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, remaining fermentable sugars and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.