Split Copper Pale Ale

All Grain Recipe

Submitted By: Fr0sTy0nE (Shared)
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Batch Size: 10.00 galStyle: American Pale Ale (10A)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 8.3 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 31.7 IBUsBoil Time: 60 min
Est OG: 1.046 (11.4° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 4.3%Taste Rating: 30.0

Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
8.00 oz Caramalt (12.0 SRM) Grain 3
8.00 oz Aromatic Malt (26.0 SRM) Grain 4
1 lbs Biscuit Malt (23.0 SRM) Grain 5
1 lbs White Wheat Malt (2.4 SRM) Grain 6
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 7
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
1.00 oz Warrior [15.0%] - Boil 60 min Hops 9
0.30 oz Simcoe [10.0%] - Boil 10 min Hops 10
1.80 oz Simcoe [10.0%] - Boil 1 min Hops 11
1.0 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 12
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 13


Mash water was 172, and we ended up at 147 after adding it. We then boiled 1.5 gallons and added it to the mash to bring the temperature up. That water was about 200. Timer was off, so it has likely gone longer than the 60 minute boil. It had a small boil over, losing some hops. We then added about .2-.3 oz more of warrior to compensate. That was about 45 to an hour of boil time. Make sure you start running off the wort before you start heating the spathe water. We mess that up every time. Well, what a clusterfuck. The 0.5" immersion chiller apparently burst over winter, so when we went to use it, we managed to put about 3 gallons of water into the wort. I tried to do a rough estimate of how much additional water there was, how much extract to add to raise it, etc. We were at about 10 brix, pre-boil. We then went to about 12, post boil. After the immersion chiller incident, we were at about 8.5. After adding 6 lbs of Pilsner LME, we were a little above 12.

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