American Pale Ale – All Grain

Statistics

Comments

Minor variances this time around ? to tweak or not to tweak, that is the question:

  • Used Bries (Canada) premium American 2-row.
  • Took 1/2 gallon of finished wort and the added brown sugar. Boiled for 5 minutes (in truth, I forgot to add it to the boil). That may have kicked the OG into the out limits of the style.
  • Stayed with the dark munich from Gambrinus (Canada).
  • Stayed with an all Cascade hop bill. These were higher alpha than the last, so I adjusted the amounts to hit the target bitterness.
  • Will dry hop with a full ounce to increase hop aroma.
  • 75 minute boil.

This was the first beer brewed using the Hop House Newton 2007 3-tier brewing contraption, complete with two spankin’ new Bayou Classic 150,000 BTU Patio Stoves. I made it myself...it’s obvious.

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 Brown Sugar (Dark)

Non-Fermentables

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

Hops

Amount Hop Time AA
1.25 ounces Cascade 60 min 6.8%
0.50 ounces Cascade 15 min 6.8%
0.25 ounces Cascade 5 min 6.8%
1.00 ounces Cascade 0 min 6.8%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid 4 oz. (from slurry)

Mash Infusion

Step Description Temp. Time
Dough In Acclimate grains with 1.0 gallons of water. 152° F 5 min.
Mash Mash with 3.00 gallons of water. Stir every 20 minutes. 152° F 60 min.
Sparge 1st sparge with 1.75 gallons of water. 168° F 20 min.
Sparge 2nd sparge with 1.75 gallons of water. 168° F 20 min.
Sparge 3rd sparge with 1.00 gallons of water. 168° F 20 min.

Procedure

  • Single infusion mash with 3.0 gallons of 152 water.
  • Sparge with 4.50 gallons of 168 water
  • Total boil time: 75 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)
  • Take 1/2 gallon of wort and add brown sugar. Boil for 5 minutes. Return to brew pot.
  • Cool wort to 70-75
  • Pitch yeast
  • Dry hop with 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: