Back to SearchWee Geech Pale Ale
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Beer Style: American Pale Ale, English Special Bitter, Classic English Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
Adapted from 'Wee Geech Pale Ale' in the July/August 2016 Zymurgy magazine (original recipe found on page 78). The original recipe used 1/2 LB victory malt, which can be thought of as a roasted biscuit malt. Increased the amount of Biscuit Rice Malt to more closely match recipes SRM.
Ingredients:
- 6.6 LBS Gluten Free LME (liquid malt extract) or Sorghum Syrup
- 3 LBS 2 OZ Biscuit Rice Malt
- 0.25 OZ Bravo, Tomahawk, or Zeus Hops
- 2 OZ Chinook Hops
- 2 OZ Amarillo Hops
- 1 large stick of lemongrass, chopped
- English Ale or ESB Yeast (Safale S-04 and Mangrove Jack's M36 or M79 recommended)
- Amylase Enzyme
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 7 days
Beer Profile
Original Gravity: 1.053Final Gravity: 1.013
Alcohol by Vol: 5.2%
Color SRM: 4.2
Bitterness IBU: 32.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 - 4 gallons of water at 163.4 F for 30 - 45 minutes. Sparge malt with 170 F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Pitch LME or syrup, allow to achieve hot break, and maintain rolling boil.
0.25 OZ Bravo, Tomahawk, or Zeus Hops @ 60 min
0.5 OZ Chinook Hops @ 10 min
0.5 OZ Amarillo Hops @ 10 min
1 large stick of lemongrass, chopped
0.5 OZ Chinook Hops (steep 10 min)
0.5 OZ Amarillo Hops (steep 10 min)
English Ale or ESB Yeast (Safale S-04 and Mangrove Jack's M36 or M79 recommended)
1 OZ Amarillo Hops (in primary, 3rd day)