2017-08-25 Birthday OPA test batch #1 
All Grain Recipe
Submitted By: jskaggs (Shared)
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| Brewer: Jeff Skaggs | |
| Batch Size: 5.50 gal | Style: American Pale Ale (10A) |
| Boil Size: 7.76 gal | Style Guide: BJCP 2008 |
| Color: 8.9 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 37.2 IBUs | Boil Time: 60 min |
| Est OG: 1.056 (13.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 2 lbs |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
| 1 lbs |
Munich Malt (9.0 SRM) |
Grain |
4 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 12.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
6 |
| 1.00 oz |
Centennial [7.7%] - Boil 60 min |
Hops |
7 |
| 0.51 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 0.51 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 1.00 oz |
Amarillo Gold [8.9%] - Boil 5 min |
Hops |
10 |
| 1.00 oz |
Mosaic [11.2%] - Boil 5 min |
Hops |
11 |
| 1.00 oz |
Amarillo Gold [8.9%] - Boil -15 min |
Hops |
12 |
| 1.00 oz |
Mosaic [11.2%] - Boil -15 min |
Hops |
13 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
14 |
| 1.00 oz |
Amarillo Gold [8.9%] - Dry Hop 5 days |
Hops |
15 |
| 1.00 oz |
Centennial [7.7%] - Dry Hop 5 days |
Hops |
16 |
| 1.00 oz |
Mosaic [13.5%] - Dry Hop 5 days |
Hops |
17 |
Notes
an Oatmeal pale ale version of my birthday sIPA
mash water 3.5 gal RO 9ppm TDS
gypsum 2g, CaCl2 0.7g, 0.4 ml 88% lactate
heated strike water to 170F, mashed in via underlet method. Mixed and temp stabilized at 148.9F. Planned to mash at 152-154 but I will go with this. If it needs more body when finished i will rebrew and up mash temp.
mash 60min. pH at 15minutes of mash 5.37
Sparge water 6.5g RO, 4g gypsum, 1.3g CaCl2. 0.5ml lactic. Heated to 198F and transferred to HLT cooler.
WLP 001 2 packages. These were recieved by BC without ice so they gave them to me at no charge. (MFG Jul 12 17; best by Jan 07 18; Lot# 1040879). Combined both into a 1qt starter pre canned wort 1.043 OG to evaluate that it was viable. Started before mash in
Collected 8 gal wort at 1.039. I collected to much thinking I was over on my pre boil gravity (1.045)
boiled 60 min and added hops, moss and yeast nutrient as above. for the whirlpool hops. Chilled to 150F ( I was shooting for 180 but didnt realize it was going to cool that fast). whirlpool hops for 30 minutes at 150F
hydrometer reading 1.052 OG
Starter: I had not noticed any activity by end of brew day. I shook the flask and it de-gassed. I took a hydometer sample to verify 1.010. Starter OG was 1.043. Pitched remaining to the fermenter at 63F 430pm
Saturday 8/26 am there is good air lock activity
Tuesday 9/5/2017 FG 1.010. ABV 5.5%
Wednesday 9/6/2017 set at 42F to cold crash.
Thursday 9/7 transferred to sanitized Keg 7 with blichman pump. added gas side thermowell, cool jacket/glycol. added 1 oz each of amarillo, mosaic, centennial to keg dry hopper and racked into keg. Recirculated using carbonation lid as third QC. Took a few hours to bring up to 60F. Dry hopped about 7 hours from 42F-60F
then ran quick carb at 16psiThis Recipe Has Not Been Rated
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