American Pale Ale
BJCP 2008 – 10A
Batch #:
2009-10
Brew Date:
April 4, 2009
Tap Date:
June 1, 2009
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent – 67.3% Real
Color:
6.4SRM
IBU:
50.3
BU/GU:
0.84
ABV:
6.8%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 17.00 pounds | American Pale Malt (2-Row) | 73.9% |
| 3.00 pounds | German Dark Munich Malt | 13% |
| 3.00 pounds | American Wheat Malt | 13% |
| 23.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Magnum | 60 minutes | Boil | Pellets | 13.5% | |
| 1.00 ounces | Amarillo | 15 minutes | Boil | Leaf | 8.5% | |
| 1.00 ounces | Amarillo | 5 minutes | Boil | Leaf | 8.5% | |
| 2.00 ounces | Amarillo | 0 minutes | Dry Hop | Leaf | 8.5% | |
| 5.50 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Safale US-05 | Fermentis | Dry |
Mash Profile Infusion
Ideal Grain Temp:
68°F
Ideal Tun Temp:
55°F
Ideal Sparge Temp:
170°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 60 minutes | 152° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
21 days @ 68° F
Age:
21 days @ 68° F
General Info
This is a re-working of the ever-evolving Whiteboy. This time, I replaced the Carapils in favor of some wheat malt to lend a softer, more rounded mouthfeel.
Procedure
- Single infusion mash at 152°.
- Sparge at 168°.
- Total boil time: 90 minutes.
- Add hops according to schedule.
- Add Irish Moss at 75 minutes.
- Cool wort to 70-75°.
- Pitch yeast.
