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    Stone Pail Ale Recipe

    Uploaded by

    killahertz18
    This document provides instructions for making a 5 gallon batch of Stone Pale Ale using various malts, hops and yeast. It describes the mashing, lautering and sparging process to extract sugars from the grains. It then details the 90 minute boil, adding hops at different times. After cooling and pitching the yeast, the wort ferments for several weeks before bottling with priming sugar. The target original and final gravities are provided.

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    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd

    Stone Pail Ale Recipe

    Uploaded by

    killahertz18
    18 views3 pages
    This document provides instructions for making a 5 gallon batch of Stone Pale Ale using various malts, hops and yeast. It describes the mashing, lautering and sparging process to extract sugars from the grains. It then details the 90 minute boil, adding hops at different times. After cooling and pitching the yeast, the wort ferments for several weeks before bottling with priming sugar. The target original and final gravities are provided.

    Original Description:

    Stone Brewing Company - Stone Pale Ale Recipe

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    This document provides instructions for making a 5 gallon batch of Stone Pale Ale using various malts, hops and yeast. It describes the mashing, lautering and sparging process to extract sugars from the grains. It then details the 90 minute boil, adding hops at different times. After cooling and pitching the yeast, the wort ferments for several weeks before bottling with priming sugar. The target original and final gravities are provided.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    18 views3 pages

    Stone Pail Ale Recipe

    Uploaded by

    killahertz18
    This document provides instructions for making a 5 gallon batch of Stone Pale Ale using various malts, hops and yeast. It describes the mashing, lautering and sparging process to extract sugars from the grains. It then details the 90 minute boil, adding hops at different times. After cooling and pitching the yeast, the wort ferments for several weeks before bottling with priming sugar. The target original and final gravities are provided.

    Copyright:

    © All Rights Reserved
    Download as RTF, PDF, TXT or read online from Scribd
    Download as rtf, pdf, or txt
    of 3

    Stone Pale Ale

    Yield: 5 Gallons (about 54 12-ounce bottles or 30 22-ounce bottles)

    10 pounds plus 7 ounces crushed North American two-row pale malt


    1 pound plus 4.2 ounces crushed 60L crystal malt
    4.8 ounces crushed 75L crystal malt
    About 9 gallons water
    0.44 ounce Columbus hops (12.9% alpha acid)
    tsp Irish moss
    0.77 ounce Ahtanum hops (6.0% alpha acid)
    1.19 ounces Ahtanum hops (6.0% alpha acid)
    1 (35ml) package White Labs WLP007 Dry English Ale Yeast or WLP002
    English Ale Yeast
    1 cup plus 3 Tbsp light dried malt extract
    Clean and sanitize all of your equipment.

    Mashing

    In a 10-galloln insulated cooler, combine the crushed malts with 3 gallons


    plus 12 cups of 172F water. The water should cool slightly when mixed with
    the grain. Hold the mash at 156F for 20 minutes.

    Add 2 gallons plus 2 cups of 184F water. The mixture should come up to
    165F.

    Lautering & Sparging

    Lauter the mash. Once the liquid is lower than the level of the grain, begin to
    slowly sprinkle 3 gallons plus 1 cup of 168F water over the grains to start
    the sparge. Continue sparging.

    The Boil

    Set the brew kettle of wort on top of a propane burner and add water to bring
    the wort level up to about 6 gallons plus 12 cups, if needed. Bring the wort to
    a rapid, rolling boil. As it begins to come to a boil, a layer of foam and scum
    may develop at the surface. Skim it off and discard. Once the wort is at a full
    boil, put a hops bag containing the Columbus hops in the kettle and set a
    timer for 90 minutes. Stir the wort frequently during the boil and be watchful
    to avoid boil-overs.

    At 15 minutes before the end of the boil, stir in the Irish moss. At 10 minutes
    before the end of the boil, put a hops bag containing the 0.77 ounce of
    Ahtanum hops in the kettle. When the boiling time is over, turn off the heat
    and put a hops bag containing the remaining Ahtanum hops in the kettle.
    Cover the kettle and immediately begin cooling the wort as quickly as
    possible.

    Pitching Yeast & Fermentation

    Once the wort has cooled to 72F, discard the spent hops and check the
    specific gravity of the wort with a hydrometer. The target starting gravity is
    1.057 (14 Plato).

    Transfer the wort to the primary fermentation bucket. Pitch the yeast (or
    prepare a yeast starter).

    Allow the wort to ferment through primary and secondary fermentation at


    72F until it reaches a specific gravity of 1.014 (3.5 Plato).

    Bottling

    When youre ready to bottle, clean and sanitize the bottles, caps and bottling
    equipment. Put the dried malt extract in a medium saucepan and stir in just
    enough water to dissolve it. Bring the mixture to a boil over high heat.
    Remove from the heat, cover and let cool slightly. Proceed with bottling.

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