#171NOVEMBER 2014
PROTOTYPE CHALLENGE - VAGABOND PALE ALE Download BeerXML
THIS BEER IS
A foundation of caramel malt is buttressed by a raucously resinous bitterness, as the rioting backdrop of citrus and tropical fruit flow in waves from those twin titans of the US – Centennial and Amarillo.
And it also happens to be gluten free.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 4.5% | |
| Target FG | 1011.0 | |
| Target OG | 1045.0 | |
| EBC | 20.0 | |
| SRM | 10.0 | |
| PH | 4.2 | |
| ATTENUATION LEVEL | 75.56% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 75mins |
FERMENTATION
| 19°C | 66°F |
INGREDIENTS
MALT
| Pale | 3.38kg | 7.5lbs |
| Caramalt | 0.50kg | 1.1lbs |
| Crystal 150 | 0.19kg | 0.4lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Centennial | 2.5g | Start | Bitter |
| Amarillo | 2.5g | Start | Bitter |
| Centennial | 10.0g | Middle | Bitter |
| Amarillo | 12.5g | Middle | Bitter |
| Amarillo | 12.5g | End | Flavour |
| Centennial | 100.0g | Dry Hop | Aroma |
| Amarillo | 87.5g | Dry Hop | Aroma |
YEAST
- Wyeast 1056 - American Ale
FOOD Pairing
- Chinese chicken salad
- Lemon grilled halibut
- Apple crumble
BREWER'S TIP
Add .75g (0.026oz) of Brewers Clarex to your fermentation vessel during casting.