Calling out to all the O.G. Brewers out there! Heading to the pub to grab a pint of Easy. Cause the boyz in the hood are always hard. You come talkin' the trash. We'll pull your card. Don't just stand there being a Tool! Pick up a mash paddle and make everyone drool.
In honour of Easy we wanted to make a super fly Cali Pale Ale full of dank and bold US Hops like Strata, Mosaic and Idaho7 just dialled back a bit with most of them late to the hop party! We piled in a fully layered base beat of rocking good malt and golden oat malt for a nice fluffy head. Well, what are you waiting for? Get busy brewing happy y'all!
Cheers #brewhappy #enjoyresponsibly #RIPEasyE
Brewing Software Recipe Links:
Vital Stats:
Batch & Boil
- Batch Size: 23 Litres
- Boil Time: 60 mins
Properties
- OG 1.052
- FG 1.011
- IBU 47
- ABV 5.4%
- Colour 13.6 EBC
- Balance - 0.90 BU/GU Bitterness Ratio
Malt:
Amt Name Colour % Grist
4.00 Kg Malteurop Pilsen Malt 3.2 EBC 73%
0.50 Kg Gladfield Biscuit Malt 65 EBC 9%
0.50 Kg Gladfield Gladiator Malt 5 EBC 9%
0.50 Kg Gladfield Golden Oat Malt 25 EBC 9%
5.50 Kg TOTAL 13.6 EBC 100%
Hops:
Amt Name Alpha Acids When Time IBU
20 g Strata US Hops [13.8%] Boil 60 mins 30.3 IBU
30 g Idaho7 US Hops [12.8 %] Whirlpool 20 min Hop 5.5 IBU (aroma)
30 g Mosaic US Hops [12.5 %] Whirlpool 20 min Hop 5.4 IBU (aroma)
30 g Strata US Hops [13.8%] Whirlpool 20 min Hop 5.9 IBU (aroma)
35 g Idaho7 US Hops [12.8 %] Dry Hop 3 days from Day 3 0 IBUs
35 g Mosaic US Hops [12.5 %] Dry Hop 3 days from Day 3 0 IBUs
25 g Strata US Hops [13.8 %] Dry Hop 3 days from Day 3 0 IBUs
35 g Idaho7 US Hops [12.8 %] Dry Hop 3 days from Day 6 0 IBUs
35 g Mosaic US Hops [12.5 %] Dry Hop 3 days from Day 6 0 IBUs
25 g Strata US Hops [13.8 %] Dry Hop 3 days from Day 6 0 IBUs
Yeast
Liquid: Bluestone Yeast
- BSY-A010 San Diego Bluestone Yeast (Liquid) 1 x Pitch
Dry:
- Fermentis Safale US-05 Yeast (Dry) 2 x 11.5g Sachets
Water Adjustments: (optional) target Pale Ale 5.2pH
- 8g or 1.5 tsp of Gypsum (Calcium Sulphate)
- 2g or 1/2 tsp of Calcium Chloride
- 4g or 1 tsp of Magnesium Sulphate
Method:
- Fill clean Kettle with 20 litres of water at 67 °C. Add Mash Water Salts. Mash at 67°C for 60 minutes, targeting a mash pH of 5.2 10 minutes into the mash.
- Hold the mash at 67 °C until enzymatic conversion is complete for 60 minutes.
- Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C. Mash out for 10 minutes.
- Fly sparge slowly with 12 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 26 Litres.
- The total boil time will be 60 minutes. Add the 60-minute 20g Strata US Hops addition at the start of the boil.
- At flameout, create a whirlpool drop the temperature to 80 °C and hop with 30 grams each of all three hops Idaho7 Mosaic and Strata and circulate and hold for 20 minutes.
- Crash cool wort to 18°C, decant starter or open Liquid Pitch or sprinkle 2 x sachets of dry yeast onto the pre-oxygenated wort.
- Over the course of the fermentation, all the temperature to ramp up to 22°C to ensure full attenuation.
- On approximately Day 3 of fermentation when high krausen has dropped, add the first dry hop addition of 35 grams each of both Idaho 7 and Mosaic Hops and 25g of Strata Hops and leave for 3 days.
- Wait 3 days, and add the second addition of 35 grams each of both Idaho 7 and Mosaic Hops and 25g of Strata Hops and leave for 3 days. Optional: Remove the first dry hop addition before adding the double dry hop addition.
- After Day 10 when attenuation is fully completed crash cool, drop the hops and yeast and keep cold for a few days before kegging and/or bottling.
- When finished crash conditioning, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract if bottling) and drink fresh. Enjoy Easy and Responsibly!