Crystal Vortex Pale Ale
American Pale Ale

 

Type: All Grain

 Date: 11/11/2016

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 %
4.00 oz Nugget [13.00 %] (60 min) (Mash Hop) Hops 16.8 IBU
1.25 oz Columbus (Tomahawk) [12.70 %] (60 min) Hops 28.5 IBU
4.00 oz Cascade [8.00 %] (10 min) Hops 18.7 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: 1.056 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.50 % Actual Alcohol by Vol: 6.00 %
Bitterness: 72.7 IBU Calories: 248 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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