BrewBlog: Independence Pale Ale
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: July 4, 2012
Tap Date: July 20, 2012
Yield: 11 gallons
Reference
Color (SRM/EBC):
9.8/19.3
Bitterness (Calc): 35.1 IBU (Tinseth)
BU/GU: 0.63
Calories: 185 (12 ounces)
ABV: 5.6%
ABW: 4.4%
OG: 1.056
OG (Plato): 13.81° P
Target OG: 1.056
Reading 1: 1.014  (10 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.014
Real Extract: 5.42° P
App. Atten.: 74.1%
Real Atten.: 60.7%
General Information
Method: All Grain

20120714 - Day 10, SG was 1.014, which was the target FG.   I think I'll dry hop it with some freshly picked hops for 3-4 days and get it in kegs shortly after that.  

20120715 - Harvested 12.5 oz of Cascade hops yesterday that had already reached maturity and were ready to be picked.  Let them dry out overnight to 3 7/8 oz of whole cone hops -- 31% of the original 'wet' weight.  Split them between two nylon hop bags weighted down with random, sanitized stainless steel parts and added them to the primary fermentor (Sanke Keg).  I'll let this dry hop for a few days and rack to kegs, probably on Wednesday.  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
2 Whirlfloc Tablet @ 15 minutes  
0.05 Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 75 minutes
Reference
Yeast
Name: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°F
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
PPG: 27.9 Efficiency: 83.1%
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: 4 days @ 67° F
Secondary: 10 days @ 67° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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