Crown Town Pale Ale

Type: All Grain

Date: 10/12/2016

Batch Size: 10.25 gal

Brewer: Brad Nixon

Boil Size: 14.40 gal

Asst Brewer:

Boil Time: 90 min

Equipment: Brad's 10 Gallon Rig

Taste Rating(out of 50): 30.0

Brewhouse Efficiency: 72.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

1.00 gal Pale Ale Water

5.64 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc

5.42 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc

2.54 gm Calcium Chloride (Mash 60.0 min) Misc

2.18 gm Chalk (Mash 60.0 min) Misc

1.15 gm Baking Soda (Mash 60.0 min) Misc

18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.72 %

1.50 lb Victory Malt (25.0 SRM) Grain 6.98 %

1.00 lb Munich Malt - 10L (10.0 SRM) Grain 4.65 %

1.00 lb Wheat, Flaked (1.6 SRM) Grain 4.65 %

1.25 oz Columbus (Tomahawk) [12.70 %] (60 min) Hops 28.5 IBU

1.50 oz Centennial [8.80 %] (10 min) Hops 8.6 IBU

1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc

1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc

2.00 oz Cascade [8.00 %] (0 min) (Aroma Hop-Steep) Hops -

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

Beer Profile

Est Original Gravity: 1.054 SG

Measured Original Gravity: 1.057 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.010 SG

Estimated Alcohol by Vol: 5.50 %

Actual Alcohol by Vol: 6.13 %

Bitterness: 37.1 IBU

Calories: 252 cal/pint

Est Color: 6.4 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 21.50 lb

Sparge Water: 9.98 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out

Step Time Name Description Step Temp

75 min Mash In Add 28.00 qt of water at 162.9 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.3

Pressure/Weight: 12.5 PSI

Carbonation Used: Keg

Keg/Bottling Temperature: 45.0 F

Age for: 7.0 days

Storage Temperature: 35.0 F

Notes

pH of RO water was 7.28
Sparge water additions = Gypsum 7.7gm, Calcium Chloride 3.6gm, Epsom Salts 8.0gm, Phosphoric Acid 42.0ml
Mash acid = Phosphoric Acid 52.6 ml

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