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 gal | Style: American Pale Ale (18B) |
Boil Size: 13.46 gal | Style Guide: BJCP 2015 |
Color: 5.9 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 86.5 IBUs | Boil 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)This Recipe Has Not Been Rated