Sedona Session IPA
American Pale Ale

 

Type: All Grain

 Date: 8/15/2014

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
16.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 94.29 %
1.00 lb Vienna Malt (3.5 SRM) Grain 5.71 %
3.50 oz Centennial [10.00 %] (60 min) (Mash Hop) Hops 11.9 IBU
1.50 oz Citra [14.40 %] (60 min) Hops 40.7 IBU
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
3.00 oz Amarillo [9.10 %] (0 min) (Aroma Hop-Steep) Hops -
3.00 oz Cascade [5.40 %] (0 min) (Aroma Hop-Steep) Hops -
2 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.045 SG

 Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.49 % Actual Alcohol by Vol: 4.17 %
Bitterness: 52.6 IBU Calories: 194 cal/pint
Est Color: 3.6 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 17.50 lb
Sparge Water: 8.60 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, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 158.9 F 150.0 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: 13.7 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 45.0 F Age for: 7.0 days
Storage Temperature: 35.0 F  
 

Notes
3.5 ounces of Sedona Centennial hops in the mash.

Whirlpool the 0 min hop addition for 15 minutes before starting the chiller.

Using WLP001 yeast from Hangar 24. Third generation.

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