Recipe: Annie’s Quantum Firecracker Pale Ale

EXTRACT

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.047 (11.7°P)
FG: 1.009 (2.3°P)
IBUs: 29
ABV: 5%

[PAYWALL] MALT/GRAIN BILL
7 lb (3.2 kg) light liquid malt extract (LME)
8 oz (227 g) crystal 20°L

HOPS & ADDITIONS SCHEDULE
1 oz (28 g) Magnum at 30 minutes [29 IBUs]
0.25 fl oz (7 ml) Abstrax Quantum Series CIT at dry hop
0.25 fl oz (7 ml) Abstrax Quantum Series MOS at dry hop

YEAST
Fermentis SafAle US-05

DIRECTIONS
Mill the crystal malt and steep in 1 gallon (3.8 liters) of 152°F (67°C) water for 30 minutes, then raise to 168°F (76°C). Rinse the steeping bag, add 6 gallons (23 liters) of water, and bring to a boil. Add the malt extract in batches, stirring to dissolve. Boil for 30 minutes, adding hops according to the schedule. After the boil, chill the wort to 65°F (18°C), aerate well, and pitch the yeast. Ferment at about 66°F (19°C). Once fermentation is complete and gravity has stabilized, rack to secondary or keg, and crash to 40°F (4°C). Add the hop extracts, carbonate to about 2.65 volumes of CO₂, and enjoy.