Spring Pale Ale

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Spring 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 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.012
Alcohol by Vol: 5.4%
Color SRM: 1.9
Bitterness IBU: 18.6
Recipe Type: partial mash
Yield: 4.5 Gallons
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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.

Source:
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