#AvoinOlut resepti: Fat Lizard 101 California Pale Ale

#AvoinOlut -haasteen resepti espoolaiselta Fat Lizardilta. Olkaatten hyvät! Suuret kiitokset tästä Fat Lizardille ja pidemmittä puheitta ensin tekijän omat kommentit ja sitten resepti alla.

Fat Lizard pläjäyttää pöytään panimon ensimmäisen bissensä — ja ehkä myös suosituimman bissensä — reseptin! Resepti on kirjoitettu corny keg -kokoluokkaan, joka on myös Fat Lizardin protolaitteiston panoskoko.

Cheers,

- Hessu // Fat Lizard Brewing Co.

 

Fat Lizard / 101 California Pale Ale

Batch size: 20 liters

OG: 1.056

FG: 1.012

ABV: 5.8%

Bitterness: ~30 IBU

Color: ~15 EBC

Fermentables

4.20 kg Viking Pilsner

0.25 kg Weyermann CaraMunich I

0.10 kg Weyermann CaraAmber

0.10 kg Weyermann CaraPils

Grain bill based on 82% mash efficiency. Scale to match your system.

Hops

20 g Cascade (T90 Pellet) [7.7% AA] @ First Wort Hop

20 g Amarillo (Whole Cone) [8.5% AA] @ Hopback

60 g Cascade (T90 Pellet) [7.7% AA] @ Dry Hop (3 days)

Yeast

11.5 g Safale US-05

Mash

45 min @ 67°C

10 min @ 75°C

Boil

Add first wort hops into the kettle before transfering the wort. Boil for 60 minutes. After boil, transfer the hot wort through hopback before chilling.

Fermentation

Pitch yeast at 17°C. Keep at 17-18°C for 3 days then allow to rise to 20-21°C over the next 3 days. Keep at 20-21°c for 3 days and then add dry hops to the fermenter. Dry hop for 3 days then crash the beer to 0-5°C as quickly as possible. Let the cold beer settle for 24 hours before transfering.

Conditioning and Carbonation

Transfer the beer into a keg, leaving the flocculated yeast and settled hops in the fermenter. Keep the keg at 0-5°C for 6 days and force carbonate to 2.7 volumes of CO2.

Enjoy fresh with your friends. Or alone in your underwear while browsing SuicideGirls. Whatever you do, do not store! Drink fresh!