Craft Beer & Brewing Magazine

Little Buddy Pale Ale

-

Pulpit Rock’s Little Buddy is a session pale ale coming at you with a one-two punch of Citra and Sabro hops. Soft bitterness and a plush mouthfeel from lactose lend themselves to the tropical fruit, tangerine, and coconut flavors and aromas of the hops.

ALL GRAIN

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.055 FG: 1.017 IBUS: 15 ABV: 4.9%

MALT/GRAIN BILL

6.26 lb (2.84 kg) Rahr 2-row 2.08 lb (943 g) Weyermann Munich Type 1 1.9 lb (862 g) Grain Millers Flaked Oats 3 oz (86 g) Simpsons Premium Caramalt

HOPS AND ADDITIONS SCHEDULE

0.05 oz (1.33 g) hops extract at 60 minutes (calculate to 15 IBUS) 0.2 g yeast nutrient at 10 minutes 0.02 oz (0.6 g) Super Moss (kettle finings) at 10 minutes 14.7 oz (417 g) lactose at 10 minutes 0.18 oz (5 g) hops extract at 5 minutes

Dry hop #1: 2.88 oz (82 g) Citra 3 days into fermentati­on Dry hop #2: 5.92 oz (168 g) Citra and 2.88 oz (82 g) Sabro for 2 days after fermentati­on is complete

YEAST

Omega Yeast OYL-009 (West Coast Ale II) or White Labs WLP051 (California V Ale) or Wyeast 1272 American Ale II

DIRECTIONS

Mash for 60 minutes at 152°F (67°C). Vorlauf, sparge, and run off into the kettle. Top up as needed. Boil for 60 minutes following the hops schedule. After the boil, chill the wort and aerate, then pitch yeast at 66–68°F (19–20°C). Let the temperatur­e free rise to 70°F (21°C) over 24 hours, then slowly lower the temperatur­e back to 68°F (20°C) and hold there for the remainder of fermentati­on. Two days after the second dry-hop addition, cold crash, package, and carbonate.

 ??  ??

Newspapers in English

Newspapers from United States