American Pale Ale
American Pale Ale
American Pale Ale (18 B)
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
Equipment: Large Electric Kettle (~15 gallons)
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
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 Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 43.8 IBUs
Est Color: 4.3 SRM
Mash Profile
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:
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
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
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.