Playa Samara Pale Ale
"Mash: 14.5 lb Pale ale malt (2.5-3.3L) (77.5%) 1.5 lb Dark Munich malt (9L) (8.0%) 1.2 lb Crystal malt (40L) (6.5%) 0.75 Ib Crystal malt (120L) (4.0%) 0.75 Ib Victory malt (28L) (4.0%) Boil: 1 oz Magnum hops (14.4%) added during boil, boiled 60 min [22.5 IBU] 1 Whirlfloc tablet (Irish moss) - added during boil, boiled 15 min 1 oz Centennial hops (9.2%) - added during boil, boiled 10 min [5.7 IBU] 1 oz Amarillo hops (8.2%) - added during boil, boiled 10 min [5.1 IBU] Post-boil: 1 oz Centennial hops (9.2%) - added immediately after boil 1 oz Amarillo hops (8.2%) - added immediately after boil Yeast: Fermentis Safale US-05 dry yeast* (36g recommended or make an equivalent starter) Dry hop: 1 OZ Centennial hops (9.2%) - added to fermenter near end of fermentation, steeped 3-5 days 1 OZ Amarillo hops (8.2%) - added to fermenter near end of fermentation, steeped 3-5 days"
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A bold and hop-forward American Pale Ale with a balanced malt profile, showcasing the flavors of Centennial and Amarillo hops. Bursting with citrus and pine notes, this brew is perfect for hop lovers.
ingredients
- 14.5 lb Pale ale malt
- 1.5 lb Dark Munich malt
- 1.2 lb Crystal malt
- 0.75 lb Crystal malt
- 0.75 lb Victory malt
- 1 oz Magnum hops
- 1 Whirlfloc tablet
- 1 oz Centennial hops
- 1 oz Amarillo hops
- Fermentis Safale US-05 dry yeast
- 1 oz Centennial hops (dry hop)
- 1 oz Amarillo hops (dry hop)
steps
- 1.
Mash the grains at 152°F for 60 min
- 2.
Sparge with 170°F water
- 3.
Boil for 60 min, adding Magnum hops and Irish moss
- 4.
Add Centennial and Amarillo hops for the last 10 min of the boil
- 5.
Chill wort and transfer to fermenter
- 6.
Pitch yeast and ferment at 68°F
- 7.
Dry hop with Centennial and Amarillo hops for 3-5 days
- 8.
Package and carbonate as desired
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