BrewBlog: cc Pale Ale 3
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: December 28, 2011
Tap Date: February 4, 2012
Yield: 12 gallons
Reference
Color (SRM/EBC):
6.3/12.4
Bitterness (Calc): 38.5 IBU (Daniels)
BU/GU: 0.69
Calories: 185 (12 ounces)
Conditioning: Keg
ABV: 5.6%
ABW: 4.4%
OG: 1.056
OG (Plato): 13.81° P
Target OG: 1.056
Reading 1: 1.014  (26 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.015
Real Extract: 5.42° P
App. Atten.: 74.1%
Real Atten.: 60.7%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
2 Whirlfloc @ 15 minutes  
10 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
2.00 ounces 10.00% Pellets @ 60 minutes
Type: Bittering
Use: Boil
20 AAUs
1.00 ounces 10.50% Leaf @ 10 minutes
Type: Bittering and Aroma
Use: Boil
10.5 AAUs
1.00 ounces 5.7% Leaf @ 10 minutes
Type: Bittering and Aroma
Use: Boil
5.7 AAUs
2.00 ounces 5.7% Leaf @ 0 minutes
Type: Aroma
Use: Boil
11.4 AAUs
2.00 ounces 10.50% Leaf @ 0 minutes
Type: Aroma
Use: Boil
21 AAUs
4.00 ounces 5.7% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop
21 AAUs
12.00 ounces Total Hop Weight 91.4 AAUs
Boil
Total Boil Time: 90 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 Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.4 Efficiency: 86%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

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%
Special Procedures

20120122 - Transferred from primary Sanke keg fermenter to another clean & sanitized Sanke keg for secondary.  Pushed it with CO2 through the larger port on a orange carboy cap and a stainless racking tube fitted through the smaller port. First time using that setup and it worked great.  Transferred the Sanke Fermentation kit to the new keg so I could still read the temperature w/ the thermowell.  

20120128 - Dry hopped with 4 oz of Cascade  (about 1.5 oz were from this year's home crop).  Added it directly to the Sanke secondary inside a nylon hop bag weighted down with random, sanitized stainless steel parts (dip tubes, couplers, port plugs, etc.)

Fermentation
Primary: 14 days @ 68° F
Secondary: 7 days @ 62° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
print logprint default Output to Beer XML
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