American Pale Ale – All Grain

Statistics

General Info

Omitted the brown sugar to keep the OG down to style. No irish moss either...

Racked to primary and took OG (October 1, 2007). Racked to secondary (October 9, 2007). Added dry hop addition (October 16, 2007). Racked to keg and continued conditioning (November 14, 2007).

Comments

Stayed nearly consistent this time around:

  • Used Bries (Canada) premium American 2-row.
  • Stayed with the dark munich from Gambrinus (Canada).
  • Stayed with an all Cascade hop bill.
  • Will dry hop again with a full ounce for hop aroma.
  • Omitted brown sugar.
  • 75 minute boil.

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%

Non-Fermentables

Amount Non-Fermentable Time
1 tbsp. PH Sabilizer 60 minutes
1 tsp. Gypsum 60 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. 152° F 60 min.
Sparge Sparge with 4.00 gallons of water. 168° F 20 min.

Procedure

  • Single infusion mash with 3.0 gallons of 152° water.
  • Sparge with 4.00 gallons of 168° water.
  • Total boil time: 75 minutes.
    • Add hops according to schedule.
    • Add Irish Moss at 55 minutes.
  • 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:
35 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: 6.5    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5.00    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: