American Pale Ale
BJCP 2008 – 10A
Batch #:
2006-21
Brew Date:
December 3, 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:
7.2SRM
IBU:
36.6
BU/GU:
0.73
ABV:
5.5%
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 | |
|---|---|---|---|---|---|---|
| 0.75 ounces | Centennial | 60 minutes | Boil | Pellets | 9.6% | |
| 0.25 ounces | Centennial | 20 minutes | Boil | Pellets | 9.6% | |
| 1.00 ounces | Hallertauer Mittlefruh | 5 minutes | Boil | Pellets | 4.2% | |
| 2.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tbsp. | PH Sabilizer | Other | 60 minutes | |
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1/8 tsp. | Super Irish Moss | Other | 5 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| East Coast Ale | White Labs | WLP008 | Liquid |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
21 days @ 55° 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.
Centennial hops are be substituted for the Cascades for this one. Sadly, the brew store was out of them.
Recipe at Basic Brewing: http://www.basicbrewing.com/database/index.php?table_name=recipes&function=details&where_field=id&where_value=128
Procedure
- Single infusion mash
- Sparge with 3.5 gallons of 168 degree water
- Total boil time: 60 minutes
- Add Centennial hops at boil (bittering)
- Add next round of Centennial 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
