Orangicot Pale Ale
American Pale Ale


Type: All Grain

Date: 7/25/2012

Batch Size: 6.00 gal

Brewer: Jomebrew
Boil Size: 7.58 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot 15g and Cooler (48 qt)
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 60.00
Taste Notes:


Amount Item Type % or IBU
5.00 lb Pale Malt Golden Promise (2.0 SRM) Grain 54.95 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.99 %
3.10 lb Apricot Puree (10.0 SRM) Sugar 34.07 %
0.50 oz Magnum [14.00 %] (60 min) Hops 23.5 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 oz Cascade [5.50 %] (15 min) Hops 9.1 IBU
1.00 oz Orange Peel, Bitter (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -


Beer Profile

Est Original Gravity: 1.040 SG

Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 3.86 % Actual Alcohol by Vol: 4.16 %
Bitterness: 32.1 IBU Calories: 174 cal/pint
Est Color: 6.5 SRM Color:

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 6.00 lb
Sparge Water: 6.68 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 7.50 qt of water at 163.7 F 152.0 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  



Milled grain using barley crusher. No problems. Grain temp 65ish

5:00pm Mash in at 3.5g ish 160Fish hot clear dihydrogen monoxide. Pre-treated with K2O5S2
Added more dihydrogen monoxide to raise mash from 149 to 154

6:00 Yes, thanks for asking. Added more dihydrogen monoxide until I stopped adding it.
6:20 Done 1st batch.
6:50 Done, again but really done.

7:00 Boil Started. 7.5G ish .5oz Magnum
5.8 Brix 1.024 ish
7:45 Whirlflock like it will matter with all this apricot goop
1 oz Cascades
Pinch Yeast Nutrition
7:50 3lb Apricot Puree
7:57 1/4oz Corriander
1 oz dried orange peel
oz Cascades
1.040 OG Hydro Sample

8:15 74F in the fermenter. Damn you ground water temp!
Xfer to Fermenter

90 seconds Nitroarial Spirit
8:36 67F
9:00pm Pitched starter of WPL090 SD Super Yeast
Fermentation Notes

No Notes taken. Fast 3 day ferment. let set 10 days before kegging

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