Boil vol: 13gal: 11gal into fermenter(s)
o.g. = 1045
14 lbs Maris Otter Pale
2.5 lbs Vienna Malt; Weyermann
0.5 lbs American Caramel 60°L
1 lbs Belgian Aromatic (Castle Malting 10L)*
0.85 oz Galena (Pellets, 11 %AA) boiled 60 min.
2 oz SimcoeŽ (Pellets, 12.4 %AA) boiled 15 min.
2 oz Cascade (Pellets, 6.4 %AA) boiled 1 min.
Yeast : Fermentis US-05
Dry Hop: 2 oz cascade in one carboy, 2oz chinook in other.
*(this will give a malt-forward flavour. You may want to leave it out. I am trying to replicate a malty pale ale taste from a few US micros).
