American Pale Ale – All Grain

Statistics

General Info

This is a re-working of the ever-evolving Whiteboy. This time, I replaced the Carapils in favor of some wheat malt to lend a softer, more rounded mouthfeel.

Comments

The first five gallons were tapped too early. There was noticable diacetyl in the flavor and mouthfeel, especially early on. Has dissipated since (May 24, 2009).

Malts and Grains

Amount Malt/Grain %
17.00 pounds American Pale Malt (2-Row) 73.9%
3.00 pounds German Dark Munich Malt 13%
3.00 pounds American Wheat Malt 13%
23.00 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.50 ounces Magnum 60 min 13.5%
1.00 ounces Amarillo 15 min 8.5%
1.00 ounces Amarillo 5 min 8.5%
2.00 ounces Amarillo 0 min 8.5%
5.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Safale US-05 Fermentis Dry 2000 ml Starter

Mash Infusion

Step Description Temp. Time
Infusion 152° F 60 min.

Procedure

  • Single infusion mash at 152°.
  • Sparge at 168°.
  • Total boil time: 90 minutes.
  • Add hops according to schedule.
  • Add Irish Moss at 75 minutes.
  • Cool wort to 70-75°.
  • Pitch yeast.

Fermentation and Aging

Primary:
7 days @ 68° F
Secondary:
21 days @ 68° F
Age:
21 days @ 68° F

Pale American Whiteboy

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 7.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.2    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 11.9    
Post-Boil Amt: 10    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: