Recipe

Gordon Strong ‘s American Pale Ale

Gordon Strong ‘s American Pale Ale

(5 gallons/19 L, all-grain)
OG = 1.048   FG = 1.012
IBU = 35   SRM = 5   ABV = 4.8%

By Gordon Strong of Beavercreek, Ohio, winner of the 13th Dayton Beerfest (Dayton, OH – 131 entries)

Ingredients
5 lbs. 12 oz. (2.6 kg) North American 2-row brewers malt
2 lbs. 8 oz. (1.1 kg) UK Golden Promise malt
1 lb. 12 oz. (0.79 kg) German Munich I malt
5.2 AAU Centennial hops (first wort hop) (0.5 oz./14 g at 10.3% alpha acids)
6.5 AAU Amarillo® hops (5 min.) (0.75 oz./21 g at 8.6% alpha acids)
11.3 AAU Citra® hops (5 min.) (0.75 oz./21 g at 15% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.75 oz. (21 g) Amarillo® hops (hopback)
0.75 oz. (21 g) Citra® hops (hopback)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. This recipe uses RO water. Add 1⁄4 tsp. 10% phosphoric acid per 5 gallons (19 L) of water. Use 1⁄2 tsp. calcium chloride and 1⁄2 tsp. gypsum in the mash.

Mash all grains in 15 qts. (14 L) of 152 °F (67 °C) water for 60 minutes. Sparge with 169 °F (76 °C) water until 6.5 gallons (25 L) of wort are collected (put the FWH hops in the kettle while sparging). Boil for 75 minutes, adding hops at the indicated times. The 0 minute hops are added after the heat is turned off. The hopback hops are used in a hopback between the kettle and the chiller. If you do not have a hopback, you can add these as you begin chilling the wort. Chill to 64 °F (18 °C).

Oxygenate, then pitch the yeast starter. Ferment at 64 °F (18 °C) until completed. Prime and bottle condition, or keg and force carbonate.

Gordon Strong ‘s American Pale Ale

(5 gallons/19 L, extract only)
OG = 1.048   FG = 1.012
IBU = 35   SRM = 5   ABV = 4.8%

Ingredients

6.6 lbs. (3 kg) golden liquid malt extract
5.2 AAU Centennial hops (first wort hop) (0.5 oz./14 g at 10.3% alpha acids)
6.5 AAU Amarillo® hops (5 min.) (0.75 oz./21 g at 8.6% alpha acids)
11.3 AAU Citra® hops (5 min.) (0.75 oz./21 g at 15% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.75 oz. (21 g) Amarillo® hops (hopback)
0.75 oz. (21 g) Citra® hops (hopback)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Two or three days before brew day, make a 2-qt. (2-L) yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C), then turn off.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Put the FWH hops in the kettle. Turn the heat back on and bring to a boil.

Boil for 75 minutes, adding hops at the indicated times. The 0 minute hops are added after the heat is turned off. The hopback hops are used in a hopback between the kettle and the chiller. If you do not have a hopback, you can add these as you begin chilling the wort. Chill to 64 °F (18 °C).

Oxygenate, then pitch the yeast starter. Ferment at 64 °F (18 °C) until completed. Prime and bottle condition, or keg and force carbonate.

By Gordon Strong of Beavercreek, Ohio, winner of the 13th Dayton Beerfest (Dayton, OH – 131 entries)