Back to SearchSummit Ale
5.0 stars based on 1 votes
Beer Style: American Pale Ale
Recipe Type: all-grain
Yield: 5.5 gallons
Description:
Very crisp citrusy ale, golden color, can taste the malts as well as the nice Summit and cascade hops. Loved my extract version so much had to go all-grain and get that sorghum tang out of it.
Ingredients:
- 9 lbs Pale Millet malt (Grouse Malting Co.)*
- 2 lbs light roast millet malt (Grouse Malting Co.)*
- 2 lbs Buckwheat Malt (Grouse Malting Co.)
- 2 lbs Crystal millet malt (Grouse Malting Co.)
- 1.6 lbs rice hulls (for lauter and sparge)
- 1tbs 5.2 ph stabilizer
- 1 oz Summit Pellet hops
- .50oz 60 minutes
- .25oz 10 minutes
- .25oz Knock out
- 1tbs Irish Moss 10 minutes
- 4 oz Malto Dextrin 10 minutes.
- 1 package Safale-05
- 1 oz Cascade hops (dry-hop in secondary)
Additional Instructions
Primary Ferment: 2 weeksSecondary Ferment: 2 weeks
Beer Profile
Original Gravity: 1.046Final Gravity: 1.014
Alcohol by Vol: 4.2%
Color SRM: 0.0
Bitterness IBU: 39.0
Recipe Type: all-grain
Yield: 5.5 Gallons
Procedure:
Mash grains using Andrew Laverys Mash regime.
Pre treat water with ph treatment or citric acid. I use 1 tbs 5.2 stabilizer
This is a full boil(7.5 gal) should end up with 5.5 gal into Carboy post boil.
Boil 90*mins and add hops and finings according to above boil times.
Rehydrate dry yeast, 2 cups boiled water cooled to 95-100. Add yeast let soak 15 min stir and let set another 15 min then pitch with 30 min.
Ferment in primary for 2 weeks then rack to secondary and dry-hop with 1 oz Cascade hops for an additional 2 weeks, bottle and condition for at least 10 days and enjoy.
Gravity readings and ABV are for *
*8 lbs pale, 1 lb light roast and a 60 minute boil time*
Changes added should bring OG to around 1.060-1.064