Extra Pale Ale

MaltBroue is an artisan maltsters from Cabano who specialized in the production of crystal malts from either barley, rye or wheat and they range between 20 and 160 Lovibond.  Lots of micros from Québec and NB uses their products and for good reasons!  They’re made locally using local grains and the taste is superior in my opinion, much like coffee beans from an artisan roaster.  Recently Dany has developed an experimental base malt and I was lucky to be given a few pounds to test it out.  It’s a 3.5L pale ale base malt made with the Bentley barley variety and in this recipe I used it on its own to really get the feel of what flavour it can provide. 

Recipe Specifications

Batch Size (Gal): 15.00

Total Grain (Lbs): 28.00

Estimated OG: 1.052

Anticipated SRM: 5.1

Anticipated IBU: 40.4 IBU

Brewhouse Efficiency: 75 %

Wort Boil Time: 60 Minutes

Grains

100.0% (28 lbs) - MaltBroue Pale Ale

Hops

2.00 oz Warrior (12.00%) @ 60 min

1.00 oz Ahtanum (5.70%) @ 10 min

1.00 oz Amarillo (8.70%) @ 10 min

1.00 oz Centennial (10.50%) @ 10 min

4.00 oz Ahtanum (5.70%) @ Hop-Stand (175F for 60 min)

2.00 oz Amarillo (8.70%) @ Hop-Stand (175F for 60 min)

2.00 oz Centennial (10.50%) @ Hop-Stand (175F for 60 min)

Dry Hop

1.00 oz Ahtanum @ Dry Hop for 7 days (per 5 gal)

Yeasts

6.0 gal -> WY1450 Denny's Favorite 50

7.5 gal -> WLP090 - San Diego Super Yeast

Mash Schedule

Sacch Rest - 60 min @ 153F

Notes

02/15/15: Brew day

OG = 1.054

13.5 gallons