Best Coast Pale Ale 
All Grain Recipe
Submitted By: topoisomerase (Shared)
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| Brewer: Jason Affourtit | |
| Batch Size: 5.55 gal | Style: American Pale Ale (18B) |
| Boil Size: 6.93 gal | Style Guide: BJCP 2015 |
| Color: 8.2 SRM | Equipment: Braumeister 20l |
| Bitterness: 47.3 IBUs | Boil Time: 60 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Temperature Mash, 3 Step, Medium Body JPA |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Ale Malt 2-Row (Briess) (3.5 SRM) |
Grain |
1 |
| 8.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
2 |
| 8.00 oz |
Crystal 15, 2-Row, (Great Western) (15.0 SRM) |
Grain |
3 |
| 0.85 oz |
Amarillo [10.5%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Amarillo [10.5%] - Boil 15 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
6 |
| 1.00 oz |
Amarillo [10.5%] - Boil 1 min |
Hops |
7 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
| 2.00 oz |
Citra [13.2%] - Dry Hop 5 days |
Hops |
9 |
Notes
MoreBeer Kit “Left Coast Pale Ale” with mods: 8 oz (vs 12) Caramel 60L. Reduced 60min hops to 0.85 oz due to high AA. dry hopped in fermenter with 2 oz Citra after 4 days fermentation
—
lactic acid: 1.83 mL to mash, 230 uL to sparge
mineral additions to mash: 3.77g gypsum
* neglected to pitch an overnight starter so instead pitched a 1L vitality starter at 7AM (mash start)
* had to pause after mashing due to another commitment. duration 2 hrs before temperature increased to boil temp
* pre-boil SG = 1.042
* OG = 1.054
* aerated 1 min pure O2 and pitched entire volume of starter @ 245 PM (~9 hr vitality) in SS conical. Target fermentation temp = 67F
* visible fermentation with bubble every three seconds at 8 AM, one per second by 7 PM. 68F
* beer rose to 70-71 on day 2 due to electrical issue. Resolved same day.
* day 4: fermentation continues with a bubble every few seconds. added 2 oz Citra pellet hops directly to fermenter. beer is tasting good!
* day 7: no visible bubbles for 2 days. SG = 1.010 (corr) @ 70F. raised temp yesterday to ensure fermentation completes
* day 10: SG = 1.085 (corr) @ 70F. Unplugged temperature control on day 12; temp settled back to ~67F
* kegged on day 14. FG = 1.009
This is an old school pale ale a la Sierra Nevada. I’d prefer a bit less crystal malt next time.
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