Old Oak Pale Ale_batch1

All Grain Recipe

Submitted By: helibrewer (Shared)
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Brewer: Mike Murphy
Batch Size: 10.50 galStyle: American Pale Ale (10A)
Boil Size: 13.78 galStyle Guide: BJCP 2008
Color: 6.9 SRMEquipment: Stout 20 gal. Summer
Bitterness: 37.5 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Pale Ale (2-row) (1.8 SRM) Grain 1
1 lbs 4.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2
6.40 oz Acidulated (Weyermann) (1.8 SRM) Grain 3
1.30 oz Magnum [12.0%] - Boil 60 min Hops 4
1.00 oz Mosaic (HBC 369) [12.2%] - Boil 15 min Hops 5
2.00 oz Mosaic (HBC 369) [12.2%] - Boil 0 min Hops 6
2.00 oz Citra [13.0%] - Steep 0 min Hops 7
2.0 pkgs California Ale (White Labs #WLP001) Yeast 8

Taste Notes

- Eliminated B-Glucan rest - Carb to 2.8 volumes - 10/18/14 -- WLP001 dated 081314 in 10ml .9% Normal Saline grown up starting with 100ml w/ .8g Fermaid-K - 10/20/14 -- 1st step up using 400ml of sterilized wort - 10/28/14 -- 2nd step up using 1gal of wort - 11/01/14 -- 3rd step using 1 gal of 1.051 mashed wort BREW DAY - 11/3/2014 Started HLT at 0805 Process water to MLT at 0838 Dough In, start rest at 0847 First Wort - 17.8 = 1.075 = 91% conversion Efficiency a little low, suspect it was due to the larger batch size Fermentation started, lag time ~ 5 hours 11/4/14 - FermWrap on one, Heating pad on two using one controller set at 18.8C (66F). Healthy fermentation.

Notes

2.7:1 grist ratio (w/w) 110_PaleAle water profile

This Recipe Has Not Been Rated

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