Anglo-American Pale Ale

My friend Jim pointed out to me the other day that I hadn't brewed a hoppy beer in over 2 years. I hadn't felt like that long, but in checking back, he was right. And that one was an attempt at an all-brett IPA. It was time to break open the package of Amarillo hops I've bought a month or 2 ago! I call this an "Anglo-American" Pale Ale because I'm using English yeast (Fuller's strain) and Burtonized the water with a 10 gm gypsum addition to the mash.

Anglo-American Pale Ale

brewed on: 11/28/11
OG: 1.058
IBUs: 46.6
SRM:  7
mash temp: 152F


6 gallon batch
60 minute boil
assumed 75% efficiency

mash:
11 lbs US 2-row
1 lb Munich malt
0.7 lbs Carastan


10 gm Gypsum - mash


Hops (all loose pellets):
22 gm Yakima Magnum @ 14.4% - 60 minutes
14 gm Cascade @ 5.5% - 10 minutes
14 gm Amarillo @ 8.5% - 10 minutes
14 gm Chinook (homegrown whole-cone) - 10 minutes
14 gm Cascade @ 5.5% - flameout
14 gm Amarillo @ 8.5% - flameout
14 gm Chinook (homegrown, whole-cone) - flameout

16.5 gm Amarillo - dry hop, 5 days
16.5 gm Cascade - dry hop, 5 days

Yeast:
WY 1968 - London ESB (Fuller's strain) - repitched slurry from Golden Ale)

Yeast:
ECY Scottish Heavy - 2L starter

primary: started at 64F. Raised to 68F slowly over 3 days, then lowered back to 64F.

12/5/11 - Added dry hops - 16.5g each of Cascade & Amarillo loose pellets.