Verdant Tropical Pale Ale Recipe & Methods For Homebrewers

American Pale Ale
Author: David Heath
Brewfather link:- https://share.brewfather.app/uJyhdgXn5JLETN
Type: All Grain

Estimated ABV 6%
IBU : 43 (Tinseth)
BU/GU : 0.74
Colour : 17 EBC
Pre-Boil Gravity : 1.051
Original Gravity : 1.059
Final Gravity : 1.013

Mash Schedule
65 °C/ 149°F - 60 min - Temperature
75 °C/ 167°F - 10 min - Mash Out

Fermentables (5.16 kg)
4.128 kg / 9.1 lbs - Maris Otter Malt 5.9 EBC (80%)
516 g / 18.2 oz - Munich 20 EBC (10%)
258 g / 9.1 oz - Caramel/Crystal Malt 110 EBC (5%)
258 g / 9.1 oz - Wheat Malt 4.3 EBC (5%)

Hops - Use your hops AA% and match to IBU shown
15 min - Mosaic - 7 IBU
15 min - Nectaron - 7 IBU

Hop Stand
15 min hopstand @ 80 °C / 176 °F
15 min - Mosaic - 14 IBU
15 min - Nectaron - 15 IBU

Dry Hops
5 days - 75 g / 2.65 oz - Mosaic
5 days - 75 g / 2.65 oz- Nectaron

Yeast
1 pkg - Lallemand (LalBrew) Verdant IPA

Fermentation Profile
Just primary, not secondary needed
23 °C - 73.4°F 14 days (or as long as it takes for a consistent FG over 3 days)
Note:- This yeast is fast at the start of fermentation and slow at the end.
Some extra days patience is the way to go here.