Tiny Bottom Pale Ale

Name: Tiny Bottom Pale Ale
Total time: 2040 min
Yield: 5 servings
Cuisine: American
Ingredients: 8 lbs Pale Malt (2 Row) US; 11 oz Caramel/Crystal Malt - 15L; 11 oz Vienna Malt; 8 oz Victory Malt; 5 oz Caramel/Crystal Malt - 60L; 15 g Magnum; 13 g Perle; 15 g Fuggles (U.S.); 15 g Fuggles (U.S.); San Diego Super Yeast (WLP090); Irish Moss/Whirlfloc; salts

1d 10h

Serves 5

brulosophy.com

Tiny Bottom Pale Ale

brulosophy.com

1d 10h

Serves 5

Directions

1Mash in at 1520F for 60 minutes.
2Add Magnum hops (enough to achieve 24 IBU) at 60 minutes of boil time.
3Add Perle hops (13g) at 25 minutes of boil time.
4Add Fuggles (U.S.) hops (15g) at 10 minutes of boil time.
5Add Irish Moss/Whirlfloc at 15 minutes left in the boil.
6Add Fuggles (U.S.) hops (15g) at 2 minutes of boil time.
7Ferment at 660F (190C) for 3-4 days.
8Allow the temperature to free rise up to 720F (220C) over the next week.
9Cold crash for 24+ hours after the Final Gravity (FG) is stable, which typically takes 10-14 days total.
10Package the beer (keg or bottle) and carbonate to enjoy.

Ingredients

8 lbs Pale Malt (2 Row) US
11 oz Caramel/Crystal Malt - 15L
11 oz Vienna Malt
8 oz Victory Malt
5 oz Caramel/Crystal Malt - 60L
15 g Magnum
13 g Perle
15 g Fuggles (U.S.)
15 g Fuggles (U.S.)
San Diego Super Yeast (WLP090)
Irish Moss/Whirlfloc
salts

Equipment

fermenterkegging system (optional)

Tips

For the 60 min hop addition, bitter to about 24 IBU with Magnum.
Consider using quality software like BeerSmith to scale the recipe to your system.
Ferment at 660F for 3-4 days, then allow to free rise up to 720F over the next week. Do not use secondaries.
Cold crash for 24+ hours after FG is stable (10-14 days).
A balanced chloride to sulfate water profile is recommended, though the recipe has worked well with super soft and super hard water.
If substituting yeast, Danstar BRY-97 or Safale US-05 are suggested dry yeast alternatives, or Wyeast - 1450 Denny Favorite.
For a 20-gallon batch, use a beer calculator to adjust hop amounts to achieve the target IBU.
For a 2-gallon BIAB method, reduce all weights and volumes by 3/5 or use a design calculator to scale the recipe.

Tiny Bottom Pale Ale

1d 10h

Serves 5

brulosophy.com

Tiny Bottom Pale Ale

brulosophy.com

1d 10h

Serves 5

Directions

1Mash in at 1520F for 60 minutes.
2Add Magnum hops (enough to achieve 24 IBU) at 60 minutes of boil time.
3Add Perle hops (13g) at 25 minutes of boil time.
4Add Fuggles (U.S.) hops (15g) at 10 minutes of boil time.
5Add Irish Moss/Whirlfloc at 15 minutes left in the boil.
6Add Fuggles (U.S.) hops (15g) at 2 minutes of boil time.
7Ferment at 660F (190C) for 3-4 days.
8Allow the temperature to free rise up to 720F (220C) over the next week.
9Cold crash for 24+ hours after the Final Gravity (FG) is stable, which typically takes 10-14 days total.
10Package the beer (keg or bottle) and carbonate to enjoy.

Ingredients

8 lbs Pale Malt (2 Row) US
11 oz Caramel/Crystal Malt - 15L
11 oz Vienna Malt
8 oz Victory Malt
5 oz Caramel/Crystal Malt - 60L
15 g Magnum
13 g Perle
15 g Fuggles (U.S.)
15 g Fuggles (U.S.)
San Diego Super Yeast (WLP090)
Irish Moss/Whirlfloc
salts

Equipment

fermenterkegging system (optional)

Tips

For the 60 min hop addition, bitter to about 24 IBU with Magnum.
Consider using quality software like BeerSmith to scale the recipe to your system.
Ferment at 660F for 3-4 days, then allow to free rise up to 720F over the next week. Do not use secondaries.
Cold crash for 24+ hours after FG is stable (10-14 days).
A balanced chloride to sulfate water profile is recommended, though the recipe has worked well with super soft and super hard water.
If substituting yeast, Danstar BRY-97 or Safale US-05 are suggested dry yeast alternatives, or Wyeast - 1450 Denny Favorite.
For a 20-gallon batch, use a beer calculator to adjust hop amounts to achieve the target IBU.
For a 2-gallon BIAB method, reduce all weights and volumes by 3/5 or use a design calculator to scale the recipe.