American Pale Ale
BJCP 2008 – 10A
Batch #:
2006-16
Brew Date:
October 7, 2006
Tap Date:
August 25, 2008
Cost:
24.49
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
6.9SRM
IBU:
40.2
BU/GU:
0.8
ABV:
5.1%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | American Pale Malt (2-Row) | 80% |
| 1.00 pounds | Belgian Caravienne Malt | 10% |
| 1.00 pounds | American Dextrin (Cara-Pils) Malt | 10% |
| 10.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Cascade | 60 minutes | Boil | Pellets | 5.5% | |
| 0.50 ounces | Cascade | 20 minutes | Boil | Pellets | 5.5% | |
| 1.00 ounces | Hallertauer Mittlefruh | 5 minutes | Boil | Pellets | 4.2% | |
| 3.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tbsp. | PH Sabilizer | Other | Mash | 60 minutes |
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/8 tsp. | Super Irish Moss | Other | Primary | 5 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| East Coast Ale | White Labs | WLP008 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
70°F
Ideal Tun Temp:
70°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 152° F | |
| 2 | Mash | 60 minutes | 152° F | |
| 3 | Batch Sparge | 15 minutes | 168° F | |
| 4 | Batch Sparge | 15 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 39° F
General Info
A more hoppy pale ale - complementary bitterness and malt with a slightly sweet finish. Named after me, of course.
I decided to use Caravienne for a bit of a caramel, toasty character to help ease the drinker into the hoppy finish.
Procedure
- Single infusion mash
- Sparge with 3.5 gallons of 168 degree water
- Total boil time: 60 minutes
- Add Cascade hops at boil (bittering)
- Add next round of Cascade hops at 40 minutes (flavor)
- Add Irish Moss at 55 minutes
- Add Hallertau hops at 55 minutes (aroma)
- Cool wort to 70-75 degrees
- Pitch yeast
