Boulevard Pale Ale Clone AHS

All Grain Recipe

Submitted By: barrbiz (Shared)
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Brewer: Jesse
Batch Size: 5.25 galStyle: American Pale Ale (10A)
Boil Size: 7.30 galStyle Guide: BJCP 2008
Color: 7.1 SRMEquipment: Jesse's Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 40.7 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: JB Custom - Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 4.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Caramunich Malt (56.0 SRM) Grain 2
8.00 oz Munich Malt - 20L (20.0 SRM) Grain 3
4.00 oz Caravienne Malt (22.0 SRM) Grain 4
0.75 oz Nugget [13.0%] - Boil 60 min Hops 5
0.75 oz Cascade [5.5%] - Boil 15 min Hops 6
0.75 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 7
1 pkgs English Ale (White Labs #WLP002) Yeast 8

Notes

Austin Homebrew Supply - Ordered on 8/1 and Arrived 8/7 with the yeast arriving warm Used BrewViet Yeast Fuel Started boil of 5 gallons of water at 8:35 Added 4 qt of 168 water to mash tun at 8:47 to heat mash tun Added 3.92 gallons of water that was around 175 (i think on this one) Poured all grain in when the water was 168 and it cooled right down to 156 and then i stirred like crazy and covered at 155 at 9:33am. It sure did not seem like there was a chance of a dough ball because of the water to grain ratio Stired at 30 mins and checked temp which was at 153/152 at 10:05am At end of 60 mins 151 and 1 of 3 inital runnings was 8 qt of inital run offs (was still not perfectly clear) We gathered 3.5 gals on draining the mash tun and the og was 1.052 1st sparge we added 11qt at 168 and then stirred grain bed and let sit for 10 mins (i did have to turn off burner to maintain 168 and then turn back on to heat for second sparge) 2 of 3 Inital runnings before 1st sparge was 9 qt and still not perfectly clear and the 3rd total runnings right before 3 of 3 inital runnings we did 6 qt. and it was much clearer looking than first two but still particulates in it. 2nd sparge 1.034 at 119 Final OG after 2 batch sparege = 1.036 at 78 degrees The total 2 batch sparge took 57 mins i think from inital runnings and mash tun drain through the second sparge completion Taking a while to reach boil reached a boil at 202 at 12:20 Used middle hop holder which was nice to keep everything in. Put the yeast starter right into the water at 15 mins and not in the hop strainer. did not put wort chiller in bk until after boil was done Finished boil and put wort chiller at 198 at 1:22 pm and moved it to ice at 178 OG going int fermentor was 1.042 at 80 Pitched the yeast around 76 at 2:12 pm - the yeast tube did have a lot of build pressure. - The yeast sat inside at 74 from 7:30am - 2:13 = 6hrs 43 minutes Total brew time was from 8am - 3pm Frementation: Initial fermentation did not start until around 24 hrs between 3-4pm on Aug 12th. We are using a blow off tube and am having some trouble getting the brew aroudn 72 to start fermentation. Fermentation did not last but maybe 3 days and little to no krausen Aug 23nd FG was 1.010 Aug 25th FG was 1.010 so we kegged it at 10 psi and left sit outside the keezer 10/4 Put the keg in the keezer and let carb at 12 psi 10/9 Beer has a stable mild taste. It really seems like aging the beer is what needs to be done