PALE ALES 2017 Competition - Stage 4: Process

All Grain Recipe

Submitted By: codebrewer (Shared)
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Batch Size: 5.50 galStyle: American Pale Ale (18B)
Boil Size: 6.73 galStyle Guide: BJCP 2015
Color: 7.5 SRMEquipment: 10 Gal Boilermaker, 10 Gal Cooler
Bitterness: 43.9 IBUsBoil Time: 60 min
Est OG: 1.053 (13.0° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.27 gal Bru'N Water - Hoppy Pale Ale Water 1
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM) Grain 3
8.00 oz Caramunich Malt (56.0 SRM) Grain 4
4.00 oz Wheat, Flaked (1.6 SRM) Grain 5
0.50 oz Cascade [6.3%] - First Wort Hops 6
0.25 oz Chinook [13.0%] - First Wort Hops 7
0.50 tsp Irish Moss (Boil 10 min) Misc 8
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.00 oz Amarillo [8.6%] - Steep 10 min Hops 10
1.00 oz Cascade [6.3%] - Steep 10 min Hops 11
1.00 oz Nugget [12.4%] - Steep 10 min Hops 12
1.0 pkgs Burlington Ale Yeast (White Labs #WLP095) Yeast 13
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
0.50 oz Cascade [6.3%] - Dry Hop 8 days Hops 15
0.50 oz Simcoe [13.0%] - Dry Hop 7 days Hops 16
0.50 oz Amarillo [8.6%] - Dry Hop 6 days Hops 17
0.50 oz Cascade [5.5%] - Dry Hop 5 days Hops 18
0.50 oz Simcoe [13.0%] - Dry Hop 4 days Hops 19
0.50 oz Amarillo [8.6%] - Dry Hop 3 days Hops 20

Notes

--- Start with RO water, build up to Bru'n Water Hoppy Pale Ale profile Water Profile Bru'n Water v.4.2Water Adjustments NE IPA Profiles (ppm)ExistMashFinished Ca0112112 Mg02020 Na02419 SO40299299 Cl06260 HCO3016NA SO4/Cl Ratio5.0 Batch Volume5.7Gallons Total Mash3.6Gallons Mash Dilution3.6Gallons Total Sparge4.7Gallons Sparge Dilution4.7Gallons Estimated Mash pH5.32SU Mineral Additions (gm)MashSparge Gypsum5.47.0 Calcium Chloride0.70.9 Epsom Salt2.73.5 Mag Chloride 0.00.0 Canning Salt0.50.7 Baking Soda0.0Not Recommended Chalk0.0Not Recommended Pickling Lime0.0Not Recommended Mash Acid Additions 0.0(ml) 0.0(ml) Sparge Acid Addtions Lactic88.0%0.3(ml) 0.0(ml) --- Mash hit 155F, likely due to the grains being warmer than anticipated, let cool with lid off until 152F. --- Start fermentation with starter made WLP095 Burlington Ale Yeast at 67F. After two days, begin adding dry hops, one addition of 0.5oz per day. After dry hops added, add Safale S-05 for two days. Crash to 32F for two days.

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