Easy | Cali Pale Ale | BeerCo All Grain Brewers Recipe Kit BeerCo

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:

• Brewfather

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:

1. 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.
2. Hold the mash at 67 °C until enzymatic conversion is complete for 60 minutes.
3. 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.
4. Fly sparge slowly with 12 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 26 Litres.
5. The total boil time will be 60 minutes.  Add the 60-minute 20g Strata US Hops addition at the start of the boil.
6. 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.
7. 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.
8. Over the course of the fermentation, all the temperature to ramp up to 22°C to ensure full attenuation.
9. 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.
10. 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.
11. 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.
12. 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!

Sauces of brewspiration:

• Pirate Life | California Pale Ale