GCAC Pale Ale

Type: All Grain

Date: 3/10/2012

Batch Size: 10.25 gal

Brewer: Brad Nixon

Boil Size: 13.50 gal

Asst Brewer:

Boil Time: 90 min

Equipment: Brad's 10 Gallon Rig

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 72.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

16.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 86.49 %

2.00 lb Vienna Malt (3.5 SRM) Grain 10.81 %

0.50 lb Carared (20.0 SRM) Grain 2.70 %

1.00 oz Galena [13.40 %] (60 min) Hops 25.6 IBU

1.00 oz Columbus (Tomahawk) [13.20 %] (30 min) Hops 19.4 IBU

1.00 oz Perle [7.20 %] (10 min) Hops 5.0 IBU

1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc

1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc

1.00 oz Amarillo [9.10 %] (0 min) (Aroma Hop-Steep) Hops -

1.00 oz Cascade [5.30 %] (0 min) (Aroma Hop-Steep) Hops -

1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile

Est Original Gravity: 1.047 SG

Measured Original Gravity: 1.053 SG

Est Final Gravity: 1.011 SG

Measured Final Gravity: 1.011 SG

Estimated Alcohol by Vol: 4.74 %

Actual Alcohol by Vol: 5.47 %

Bitterness: 49.9 IBU

Calories: 235 cal/pint

Est Color: 4.4 SRM

Color:

Color

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body

Total Grain Weight: 18.50 lb

Sparge Water: 8.72 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Temperature Mash, 1 Step, Medium Body

Step Time Name Description Step Temp

60 min Saccharification Add 28.00 qt of water at 163.9 F 154.0 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: 8.7 PSI

Carbonation Used: My Carbonation Profile

Keg/Bottling Temperature: 35.0 F

Age for: 7.0 days

Storage Temperature: 35.0 F

Notes

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