American Pale Ale

American Pale Ale

SRM4
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.58 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Brewer: Ray Smith
Equipment: Large Electric Kettle (~15 gallons)
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Ingredients
Amt Name Type # %/IBU
4.98 mg Caclium Chloride LIQUID 13 percent (Mash 60.0 mins) Water Agent 1
4.98 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
3.57 ml 20% Phosphoric Acid (Mash 0.0 mins) Water Agent 3
3.57 mg Citric Acid Powder (Mash 60.0 mins) Water Agent 4
9 lbs 1.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5 81.8 %
8.7 oz Wheat, Flaked (1.6 SRM) Grain 6 4.9 %
8.4 oz Caramel/Crystal Malt – 10L (10.0 SRM) Grain 7 4.8 %
5.9 oz Vienna Malt (Briess) (3.5 SRM) Grain 8 3.3 %
5.9 oz Wheat – Red Malt (Briess) (2.3 SRM) Grain 9 3.3 %
3.4 oz Carapils (Briess) (1.5 SRM) Grain 10 1.9 %
0.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 11 0.0 %
0.45 oz Magnum [12.20 %] – Boil 60.0 min Hop 12 19.8 IBUs
12.65 mg Caclium Chloride LIQUID in BOIL (Boil 60.0 mins) Other 13
0.99 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 14
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 15
0.25 tsp Yeast Nutrient (Boil 10.0 mins) Other 16
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 17
0.70 oz Amarillo [9.20 %] – Steep/Whirlpool 30.0 min Hop 18 8.9 IBUs
0.70 oz Cascade [5.50 %] – Steep/Whirlpool 30.0 min Hop 19 5.3 IBUs
0.70 oz Centennial [10.00 %] – Steep/Whirlpool 30.0 min Hop 20 9.7 IBUs
0.04 tsp Fermcap (Boil -1.0 mins) Other 21
1.0 pkg GY054 Vermont Yeast (Gigayeast #GY054) Yeast 22
2.50 oz Centennial [10.00 %] – Dry Hop 5.0 Days Hop 23 0.0 IBUs
2.00 oz Amarillo [9.20 %] – Dry Hop 5.0 Days Hop 24 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 43.8 IBUs
Est Color: 4.3 SRM
Calories: 176.4 kcal/12oz

Mash Profile

Mash Name: 154 degrees, BIAB, large kettle
Total Grain Weight: 11 lbs 1.5 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash Step Add 33.25 qt of water and heat to 154.0 F over 4 min 154.0 F 60 min
Mash Out Heat to 168.0 F over 4 min 168.0 F 5 min

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F

Notes

Experimental water Profile goal (trying to achieve a soft pillowy mouthfeel):
Ca: 99ppm
Mg: 5ppm
Na: 8ppm
SO4: 112pm
Cl: 131ppm

Raised the mash temp from 150 in the origianl recipe to 154.
Changed the yeast to GY054 instead of the original yeast. Hoping for a nice soft, pillowy mouthfeel with a nice citrus flavor and aroma.

Changing up how I’m adding the water additions. I am adding just enough minerals to get the Calcium to a minimum of 40-50 in the mash and adding the acids to get the pH down to 5.3.

The remainder of the water additions will be added to the kettle (preboil).

As a sanity check, supposedly the kettle pH should be in the 5.2-5.4 range (I think).

Using a 50/50 ratio of Phosphoric acid to Citric acid to reduce the mash Ph. Hoping the citric acid will add some citrus flavor without bitterness.

Estimated pH is 5.30 with the water additions.

At flameout, allow temp to drop to 190 before adding whirlpool hops, keep temps in the 180-190 range for the entire 30 minutes for the IBU’s to be extracted. Since the wort is not boiling we are not losing any of the oils in the hops. Should get a lot of aroma without much bittering. So a smoother flavor.

dry hop for 5 days at end of fermentation.