American Pale Ale
BJCP 2008 – 10A
Batch #:
2007-18
Brew Date:
June 24, 2007
Tap Date:
August 11, 2007
Cost:
19.25
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:
10.7SRM
IBU:
41
BU/GU:
0.68
ABV:
7.1%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | American Pale Malt (2-Row) | 76.2% |
| 1.00 pounds | German Dark Munich Malt | 9.5% |
| 1.00 pounds | American Dextrin (Cara-Pils) Malt | 9.5% |
| 0.50 pounds | Brown Sugar (Dark) | 4.8% |
| 10.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Cascade | 60 minutes | Boil | Pellets | 6.8% | |
| 0.50 ounces | Cascade | 15 minutes | Boil | Pellets | 6.8% | |
| 0.25 ounces | Cascade | 5 minutes | Boil | Pellets | 6.8% | |
| 1.00 ounces | Cascade | 0 minutes | Dry Hop | Pellets | 6.8% | |
| 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. | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | 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 | Sparge | 20 minutes | 168° F | |
| 4 | Sparge | 20 minutes | 168° F | |
| 5 | Sparge | 20 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
14 days @ 55° F
Procedure
- Single infusion mash with 3.0 gallons of 152° water.
- Sparge with 4.50 gallons of 168° water
- Total boil time: 75 minutes
- Add Cascade hops at boil (bittering)
- Add next round of Cascade hops at 40 minutes (flavor)
- Add Irish Moss at 55 minutes
- Add Cascade hops at 55 minutes (aroma)
- Take 1/2 gallon of wort and add brown sugar. Boil for 5 minutes. Return to brew pot.
- Cool wort to 70-75°
- Pitch yeast
- Dry hop with Cascades in secondary
