Fog Machine Pale Ale

All Grain Recipe

Submitted By: chiliberto (Shared)
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Brewer: Gilbert Guerrero (2018-02-19)
Batch Size: 10.00 galStyle: American Pale Ale (18B)
Boil Size: 13.46 galStyle Guide: BJCP 2015
Color: 5.9 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 86.5 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
14.00 gal Oakland, CA Water 1
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
4 lbs White Wheat Malt (2.4 SRM) Grain 3
3 lbs Munich Malt (9.0 SRM) Grain 4
12.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
2.00 g Calcium Chloride (Boil 60 min) Misc 6
2.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 7
1.00 g Epsom Salt (MgSO4) (Boil 60 min) Misc 8
2.00 oz Galaxy [16.8%] - Boil 30 min Hops 9
1.00 oz Galaxy [16.8%] - Boil 10 min Hops 10
1.00 oz Huell Melon [9.7%] - Boil 10 min Hops 11
4.00 oz Galaxy [16.8%] - Steep 10 min Hops 12
2.00 oz Hallertauer Blanc [6.6%] - Steep 10 min Hops 13
2.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 14
2.50 oz Galaxy [14.0%] - Dry Hop 7 days Hops 15
1.00 oz Huell Melon [6.0%] - Dry Hop 7 days Hops 16

Taste Notes

This beer took 1st place in the American Pale Ale category at the 2018 World Cup of Beer homebrew competition held annually by the Bay Area Mashers. The beer was entered under the name “Synesthesia Pale Ale”.

Notes

Brewed 2/19/2018 Made a starter about two days before. On brew day, I forgot to add acidulated malt to the mash. Tossed in the first hop addition after only boiling for about 15 min or so. Since the first addition was only for 30 min, it was a short boil. I was brewing outdoors and a little Spring rain started coming down. Had to move a full, hot kettle under cover. At the end of the boil chilled to 120°F and made the last addition of hops. Did a hop stand for 20 min before cooling to pitching temps. Pitched yeast at about 65°F. 2/20/2018 Fermentation was active the next morning. Temp at 66°F. 2/21/2018 Fermentation went crazy. Massive kräusen. Temp at 72°F. 2/23/2018 Fermentation slowed considerably. Temp at 64°F this morning. 3/1/2018 Racked to secondary fermentors and dry hopped. Measured gravity 1.011 SG. Temps were at 66°F. 3/8/2018 Kegged and put in kegerator to chill overnight. Measured gravity 1.006 SG (which was 7.2% Brix on the refractometer before correction)

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