Founder's Dry-Hopped Pale Ale

Beer Recipes
1

I found some notes from Jeremy Kosmicki of FBC on another forum so I put together this recipe based on that.

Founder’s Dry-Hopped Pale Ale
10A-American Ale-American Pale Ale

Recipe Overview:

Wort Volume Before Boil: 6.00 US gals Wort Volume After Boil: 5.00 US gals
Volume Transferred: 5.00 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 5.00 US gals Volume Of Finished Beer: 5.00 US gals
Expected Pre-Boil Gravity: 1.046 SG Expected OG: 1.055 SG
Expected FG: 1.012 SG Apparent Attenuation: 76.4 %
Expected ABV: 5.6 % Expected ABW: 4.4 %
Expected IBU (using Tinseth): 31.2 IBU Expected Color (using Morey): 6.8 SRM
BU:GU ratio: 0.57
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF

Fermentables:

**Ingredient     ** **Amount     ** **%       ** **Time     **
US 2-Row Malt 8lb 0oz 80.0 % In Mash
US Carapils Malt 1lb 0oz 10.0 % In Mash
US Munich 20L Malt 8oz 5.0 % In Mash
US Caramel/Crystal 40L Malt 8oz 5.0 % In Mash

Hops:

**Variety   ** **Alpha   ** **Amount   ** **IBU   ** **Form   ** **Time     **
US Cascade 4.5 % 1.75 oz 31.2 Pellet 60 Min from End
US Cascade 4.5 % 2.00 oz 0.0 Pellet Dry-Hopped
US Crystal 3.5 % 2.00 oz 0.0 Pellet Dry-Hopped

Yeast:
White Labs WLP001-California Ale

Mash Schedule:

**Mash Type:   ** Full Mash
**Schedule Name:   ** Single Step Infusion (68C/154F) w/Mash-Out
**Step Type     ** **Temperature         ** **Duration   **
Rest at 154 degF 60min
Raise to and Mash Out at 171 degF 10min

BTW converting this html to bbcode was a huge pita so if you like the way it looks feel free to copy my table code and use it as a template for when you post recipes.

Thanks!
Tonyp