Man O' War American Pale Ale V2.0 All Grain

All Grain Recipe

Submitted By: ajanesz (Shared)
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Brewer: Alex Janesz
Batch Size: 5.00 galStyle: American Pale Ale (10A)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 13.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 40.0 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.00 gal Distillata Purified Water Water 1
10 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
1.25 oz Centennial [8.7%] - Boil 60 min Hops 4
0.25 tsp Irish Moss (Boil 10 min) Misc 5
0.75 oz Cascade [5.5%] - Boil 10 min Hops 6
1 pkgs California Ale (White Labs #WLP001) Yeast 7

Taste Notes

Appearance (X/50)- Smell (X/50) - Taste (X/50) - Mouthfeel (X/50) - Overal (X/50) -

Notes

Brew Day Notes: Man O War American Pale Ale – January 2012 We pitched a yeast starter on Tuesday night. I used (1) liquid vial of California Ale Yeast from White Labs WLP001 with roughly 24oz tap water (Cleveland, OH). Container was small Mason jar with plastic wrap and rubber band seal. Starter malt extract was Munton hopped dry malt extract. Starter original gravity was 1.042 Let sit until Saturday morning (84 hours). Temperature of starter atmosphere is XXX degrees Fahrenheit. Guidelines for recipe were taken from The Complete Joy of Homebrewing by Charlie Papazian. Recipe used was for Classic American Pale Ale (page 157). Recipe: • 6.5 lbs Light Malt Extract (Used 7.3 lbs total: 3.3 lbs Muntons Light malt syrup and 4 lbs of Muntons Plain Light powder malt extract) • ½ lb Crystal Malt Barley (used 8.5 oz. pre-ground Simpson Caramalt from kit) • 1-1.25 oz. Centennial Hop during boil (whole hops) (Used 1.25 oz “Hopunion” Centennial hop pellets Alpha Acid: 8.7%, Beta: 3.6% • 1 oz Cascade Hops for finishing (Used 1 oz L.D. Carlson Cascade hop pellet 5.5% AA) • ¼ teaspoon of Super Moss HB ® during boil. Procedure Poured 2.5 gallons of Distillata purified water into brew kettle. 8.5 oz of crystal malt was added to brewing bag and added to brew kettle and water. Used gas stove this brew as opposed to electric stove top. Should boil quicker. Temperature was approximately 120 F after 20 minutes. Roughly 165 F after 31 minutes. Temperature was 185 F at 41 minutes. 212 F at approximately 48 minutes. Immediately added 7.3 lbs malt extract and 1 oz Centennial Hop pellets. Set timer for 1 hour. Shut off flame while adding extract to avoid burning. Stirred vigorously until malt extract is dissolved. After extract is dissolved, set temp to high and boil for 60 minutes. 25 minutes into boil, 4 oz of wort was poured into plastic bottle to cool. This will be used to mix with the Super Moss and added to the boil at 50 minutes. Added ¼ teaspoon of Super Moss HB® (shaken in plastic bottle container) diluted in 4 oz cooled wort along with 1oz of Cascade Hop pellets to boil for last 10 minutes. After boil completed (60 minutes), I siphoned hot wort into carboy utilizing funnel, strainer and tubing. Yeast (diluted in a starter) was pitched into carboy using large funnel. Carboy was corked and tubing was fed from carboy into small mason jar. Carboy was covered with a towel and left to begin primary fermentation. Original specific gravity is XXX. Goal specific gravity was 1.044 – 1.056.