Hoppy Pale Ale 04/25/2010
American Pale Ale

 

Type: All Grain

Date: 4/25/2010

Batch Size: 5.50 gal

Brewer: jomebrew
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 15g and Cooler (48 qt)
Taste Rating(out of 50): 31.0 Brewhouse Efficiency: 71.00
Taste Notes: This recipe was certainly the best of my attempts at a hoppy pale. Better body and much more balanced with a big hop presence. Scored 31 in comp first round. Oddly second round pales scored lower. How does that work?
 

Ingredients

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.27 %
1.00 lb Munich Malt (9.0 SRM) Grain 7.84 %
0.50 lb White Wheat Malt (2.4 SRM) Grain 3.92 %
0.25 lb Caramel Malt - 40L (Briess) (40.0 SRM) Grain 1.96 %
1.00 oz Centennial [10.00 %] (60 min) Hops 30.9 IBU
2.00 oz Cascade [5.50 %] (15 min) Hops 16.9 IBU
0.50 oz Centennial [10.00 %] (15 min) Hops 7.7 IBU
2.00 oz Cascade [5.50 %] (0 min) Hops -
1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.060 SG

Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.07 % Actual Alcohol by Vol: 6.26 %
Bitterness: 55.4 IBU Calories: 268 cal/pint
Est Color: 6.0 SRM Color:
Color
 

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.75 lb
Sparge Water: 4.80 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 15.94 qt of water at 165.9 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 14.0 days
Storage Temperature: 40.0 F  
 

Notes

Strike temp 163
Mash temp 152
Mash starts at 1050 am
Sparge start 12
4 quarts of vorloff
1205 first sparge finished
1210 batch sparging to start
1225 sparge 2 start.
Final runnings 5.25 brix
13 brix pre boil gravity
1.042
half ounce cenennial
1 o'clock 60 minute boil start
1:45 1/2 oz. centennial
warflock
half oz centennial
1:50 one oz cascades
2:00 flameout 1 ozcaacades
2.05 chiller started
2:20 100f
2:25 74f
2.40 done 3:15 all cleaned up.
Sitting in garage / shade. temp 76.
OG 1.060

4/26 7:00 am. O2 for 45 seconds.
pitched at 73 f.
room 68 f

4/27 7:00 am still 71f.
Yeast getting active.
No blowoff or airlock. just foil.
lots of head space.. 2" foam in carboy

5/3 2oz cascades dryhop.

5/9 Xfer 4.5 g to keg.

5/9 Light malt. forward hop aroma and taste. more balanced bitter.
6/1 Beer clear. Amber color. Malt, bitter, hops. Yummy!

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