American Pale Ale
BJCP 2008 – 10A
Batch #:
2007-29
Brew Date:
September 30, 2007
Tap Date:
December 1, 2007
Cost:
22.00
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:
10.7SRM
IBU:
41
BU/GU:
0.82
ABV:
5.9%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.00 pounds | American Pale Malt (2-Row) | 80% |
| 1.00 pounds | German Dark Munich 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 | |
|---|---|---|---|---|---|---|
| 1.25 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 |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
11°F
Ideal Tun Temp:
110°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 |
Fermentation and Aging
Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 55° F
General Info
Omitted the brown sugar to keep the OG down to style. No irish moss either...
Racked to primary and took OG (October 1, 2007). Racked to secondary (October 9, 2007). Added dry hop addition (October 16, 2007). Racked to keg and continued conditioning (November 14, 2007).
Procedure
- Single infusion mash with 3.0 gallons of 152° water.
- Sparge with 4.00 gallons of 168° water.
- Total boil time: 75 minutes.
- Add hops according to schedule.
- Add Irish Moss at 55 minutes.
- Cool wort to 70-75°.
- Pitch yeast.
- Dry hop with Cascades in secondary.
