American Pale Ale (Joe Brew) 
All Grain Recipe
Submitted By: pholzer7 (Shared)
Members can download and share recipes
| Brewer: Phil | |
| Batch Size: 12.15 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 13.73 gal | Style Guide: BJCP 1999 |
| Color: 4.6 SRM | Equipment: Phil's Brewery 46L All Grain |
| Bitterness: 36.6 IBUs | Boil Time: 90 min |
| Est OG: 1.055 (13.5° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs 14.45 oz |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
1 |
| 9 lbs 5.56 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
2 |
| 1 lbs 0.23 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
| 1.02 oz |
Simcoe [13.0%] - Boil 60 min |
Hops |
4 |
| 1.08 oz |
Simcoe [13.0%] - Boil 30 min |
Hops |
5 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
6 |
| 0.95 oz |
Simcoe [13.0%] - Boil 0 min |
Hops |
7 |
| 3.70 oz |
Simcoe [13.0%] - Dry Hop 5 days |
Hops |
8 |
Notes
Determine initial mash volume:
grain kgs x 3 => 5.8 kg (each bag) x 2 x 3 = 34.8 litres (round up to 35 litres)
Determine sparge volume:
target fermenter + grain bill - 34 losses (double 17 per David Heath's 23 brew litre example) + grain bill x 0.8
=> 46 + 11.6 - 34 + 11.6 x 0.8 = 32.38 litres (round up to 33 litres)
Initial mash volume 35 litres (note water rate through filter is approx 5 litres per minute and 12 seconds)
Sparge water temperature set 75 deg C
1045am - turned Brewzilla heaters on, temperature set to 68 deg C
1125am - mash water achieved 68 deg C (40 minutes)
1135am - commenced mash in
1152am - turned pump on
1222pm - first stir (30 minutes)
1252pm - second stir (60 minutes)
1302pm - thrid stir (80 minutes) - iodine test black
1312pm - fourth stir (90 minutes) - iodine test brown
1345pm - end mash (110 minutes) - iodine test brown
1345pm - increased Brewzilla temperature to 75 deg C
1345pm - sparged in 33 litres to achieve 54 litres total
1455pm - increased Brewzilla temperature to 99 deg C - did not achieve boil, increased temperature to HH
1540pm - achieved boil, brew temperature achieved 100 deg C (90 minute start time)
1710pm - boil finished, end volume = 46 litres (finish point)
transferred 42 litres brew to fermenter (chiller outlet temperature approximately 26 deg C), added 2 litres to achieve total volume 44 litres
Initial Specific Gravity 1.068
1800pm - (approx) added yeast and put into ferment fridge (set to 16 deg C)
2 April approx 1200pm - commenced fermentation
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor