BrewBlog: cc Pale Ale Batch2
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: August 20, 2011
Yield: 12 gallons
Reference
Color (SRM/EBC):
6.7/13.2
Bitterness (Calc): 42.3 IBU (Daniels)
BU/GU: 0.66
Calories: 209 (12 ounces)
Conditioning: Keg
ABV: 6.9%
ABW: 5.4%
Batch No: 2
OG: 1.064
OG (Plato): 15.67° P
Target OG: 1.062
Reading 1: 1.012  (14 days)
Reading 2: 1.012  (21 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.012
Real Extract: 5.35° P
App. Atten.: 80.4%
Real Atten.: 65.9%
General Information
Method: All Grain
Comments

Making this version again, but increased the amount of Munich from 1.5 lbs to 2.75 to kill off the remaining grain in an old bag.  Used the recovered yeast from the original version of this and built it up with a starter.  

20110903 - Racked to secondary in two glass carboys.  Used 2 oz in each carboy of home grown Cascade hops picked last weekend.  Smelled and tasted great, although a little cloudy still.  Dry hopping probably won't help with the clarity, so this may need to be gelatin-ized.  

20110910 - Racked to kegs.  Cleared up pretty well even with the dry-hopping.  Started forced CO2 on both kegs.  Actually got about an extra gallon that went into a 3rd keg to be consumed first.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
2 tablets Whirlfloc @ 15 minutes  
12 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
2.00 ounces 12.30% Pellets @ 60 minutes
Type: Bittering
Use: Boil
24.6 AAUs
1.00 ounces 10.50% Leaf @ 10 minutes
Type: Flavor
Use: Boil
10.5 AAUs
1.00 ounces 6.00% Leaf @ 10 minutes
Type: Flavor
Use: Boil
6 AAUs
2.00 ounces 6.00% Leaf @ 0 minutes
Type: Aroma
Use: Boil
12 AAUs
2.00 ounces 10.50% Leaf @ 0 minutes
Type: Aroma
Use: Boil
21 AAUs
4.00 ounces 5% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
21 AAUs
12.00 ounces Total Hop Weight 94.1 AAUs
Boil
Total Boil Time: 60 minutes
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 14 days @ 67° F
Secondary: 7 days @ 62° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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