American Pale Ale – All Grain

Statistics

Comments

I made some changes this time around:

  • Added some brown sugar to the boil - yeah, I know, not very traditional...
  • Changed the caravienne to dark munich (brew store was out)
  • Went back to Cascades
  • Added a dry hop addition

We’ll see how it works out...

Racked to primary and pitched yeast from a starter (March 18, 2007). Racked to secondary, adding dry hop addition (March 25, 2007).

Racked to keg and began conditioning process. It will be ready to tap by May 5, just in time for the Big Beer Brew Day (March 31, 2007). Will cold condition beginning April 21, 2007.

Recipe turned out to be excellent. I will brew the exact one again and compare tasting notes. Keg tapped out in early June. Beer was brilliantly clear by then - about four weeks of cold conditioning did the trick. (June 10, 2007).


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Malts and Grains

Amount Malt/Grain %
8.00 pounds American Pale Malt (2-Row) 80%
1.00 pounds German Dark Munich Malt 10%
1.00 pounds American Dextrin (Cara-Pils) Malt 10%
10.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
0.50 pounds Dark Brown Sugar

Non-Fermentables

Amount Non-Fermentable Time
1 tbsp. PH Sabilizer 60 minutes
1 tsp. Gypsum 60 minutes
1/8 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.50 ounces Cascade 60 min 5.8%
0.50 ounces Cascade 15 min 5.8%
0.50 ounces Cascade 5 min 5.8%
0.50 ounces Cascade 0 min 5.8%
3.00 ounces Total Hop Weight

Yeasts

Procedure

  • Single infusion mash
  • Sparge with 3.5 gallons of 168 degree water
  • Total boil time: 60 minutes
    • Add Cascade hops at boil (bittering)
    • Add next round of Cascade hops at 40 minutes (flavor)
    • Add Irish Moss at 55 minutes
    • Add Cascade hops at 55 minutes (aroma)
  • Cool wort to 70-75 degrees
  • Pitch yeast
  • Dry hop with 0.50 oz of Cascades in secondary.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Lager:
14 days @ 39° F
Age:
14 days @ 55° F

Pale American Whiteboy

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.8    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7    
Post-Boil Amt: 5.25    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: