The High Plains Draughters Recipe Database


Black Cat Pale Ale
contributed by Joe Bocock on 1996-10-07
makes 10 gallons

Ingredients List  

14 lbs Breiss 2-row
2 lbs DWC Pale Ale malt (oven-toasted at 350 for 15 min)
1.5 lbs 10L crystal malt
1 lbs carapils malt
6 lbs Breiss Munich malt (10L)
4 tsp gypsum (to mash)
4 tsp Irish moss (15 minutes)
1 oz Columbus hops (15.2% alpha, 60 minutes)
1 oz Goldings hops (5.2% alpha, 60 minutes)
1 oz Hallertau Hersbrucker (2.6% alpha, 30 minutes)
1 oz Hallertau Hersbrucker (2.6% alpha, 10 minute)
1 oz Saaz (3.4% alpha, 10 minutes)
YeastLab London Ale

Brewing Notes  

Single infusion Mash at 150 degrees for 90 minutes. Water carbon filtered. Sparge water pH adjusted to 5.6 w/ lactic acid. Sparge water temperature = 170 degrees. EAC = 5.25% by volume.

Fermentation Notes  

n/a

Gravity  

Original gravity: 1.05
Final gravity: 1.015



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