Pale Ale 5-6-23 11G PW
American Pale Ale

 

Type: All Grain

 Date: 5/6/2023

Batch Size: 11.00 gal

 Brewer: Jomebrew - Bruce
Boil Size: 13.71 gal Asst Brewer:
Boil Time: 60 min Equipment: PW
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 items Campden Tablets (Mash 60.0 min) Misc
14.80 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 67.58 %
4.10 lb Viking Pilsner Malt (2.0 SRM) Grain 18.72 %
2.00 lb Viking Munich Malt Light (8.1 SRM) Grain 9.13 %
1.00 lb Viking Rye Malt (3.6 SRM) Grain 4.57 %
1.00 oz Magnum [12.00 %] (60 min) Hops 22.3 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 oz Citra [12.00 %] (15 min) Hops 22.1 IBU
1.00 oz Ariana [12.00 %] (15 min) Hops 11.1 IBU
0.25 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc
4.00 oz Cascade [5.50 %] Hops -

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 4.59 % Actual Alcohol by Vol: 5.38 %
Bitterness: 51.5 IBU Calories: 216 cal/pint
Est Color: 5.8 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Full Body, Batch Sparge Total Grain Weight: 21.90 lb
Sparge Water: 8.12 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
 

#1 Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 32.85 qt of water at 158.3 F 149.0 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: 2.3
Pressure/Weight: 12.5 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
PW strike at 185 in HLT
1 tablet campden
Xfer 8G to mashtun. 168F. Cooled over 5 or so minute to 162/3 with stirring
12:30 mash started. 148-149F. temp probe on mashtun off by 5 or so degresd F
heating sparge water to 180 F. need 8.5G
1:30 mash done. Vorlauf around 1.5 gallons
sparging using fly sparge. keeping in and out at same flow rate. Used small hose to distribute the sparge water around the top of the mash.
after 8.5G from HLT, stopped and let drain until boil volume reached. All sparge water into kettle. Final runings were around 1.020
1:50 preboil gravity approx 10 brix / 1.040
2:50 mash started. Propane was low and fire was low so low and slow to boil
1 oz magnum
3:35 added late hops and whirlfloc
### Screwed Up. Should have been whirlpool hops for 15 minutes and not 15 minutes in the boil. OOpsie. Read the damn brewsheet bruh!
2 oz Citra
1 oz Ariana
3:50 flameout. pulled hops and cleaned hop screen
whirlpool for 10 or 15 minutes, no water
4:10 wort at 180F 12.4-12.4 BRIX
Approx 11G in kettle
Chill water on
4:30 Done
Wort at 66F in carboy
Joe ~5.5G
Bruce ~5.25G

Home at 8 something.
Pitched 1 package Safale US05 and 1/4 TSP Clearzyme.

In cooler on gardage floor. Temp slowly rose to 69F on 5/14- 5/15
5/15/2023
Dry hopped 4 oz cascades
Moved to ferment fridhe at 66F

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