CCB Pale Ale 5
American Pale Ale

 

Type: All Grain

 Date: 8/28/2009

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.73 gal Asst Brewer:
Boil Time: 90 min Equipment: Brad's 10 Gallon System
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
17.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 84.47 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.94 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.97 %
0.13 lb Black (Patent) Malt (500.0 SRM) Grain 0.62 %
2.00 oz Amarillo Gold [7.00 %] (Dry Hop 5 days) Hops -
1.31 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 32.2 IBU
1.90 oz Cascade [5.40 %] (10 min) Hops 6.5 IBU
1.90 oz Cascade [5.40 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
4.19 gm Wyeast Nutrient Blend (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) [Starter 3000 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.055 SG

 Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.57 % Actual Alcohol by Vol: 5.47 %
Bitterness: 38.7 IBU Calories: 235 cal/pint
Est Color: 10.4 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 20.13 lb
Sparge Water: 9.40 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 200.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 27.99 qt of water at 160.4 F 152.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 7.3 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 32.0 F Age for: 14.0 days
Storage Temperature: 32.0 F  
 

Notes

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