PALE ALES 2017 Competition - Stage 4: Process
All Grain Recipe
Submitted By: codebrewer (Shared)
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Batch Size: 5.50 gal | Style: American Pale Ale (18B) |
Boil Size: 6.73 gal | Style Guide: BJCP 2015 |
Color: 7.5 SRM | Equipment: 10 Gal Boilermaker, 10 Gal Cooler |
Bitterness: 43.9 IBUs | Boil 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.This Recipe Has Not Been Rated