BrewBlog: Pale American Whiteboy
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: September 30, 2007
Tap Date: December 1, 2007
Yield: 5.00 gallons
Reference
Color (SRM/EBC):
10.7/21.1
Bitterness (Calc): 41 IBU
BU/GU: 0.77
Calories: 172 (12 ounces)
Conditioning: Keg
ABV: 6%
ABW: 4.7%
Batch No: 29-2007
OG: 1.053
OG (Plato): 13.1° P
FG: 1.008
FG (Plato): 2.05° P
Real Extract: 4.05° P
App. Atten.: 84.3%
Real Atten.: 69.1%
General Information
Method: All Grain
Cost: $22.00

Omitted the brown sugar to keep the OG down to style. No irish moss either...

Racked to primary and took OG (October 1, 2007). Racked to secondary (October 9, 2007). Added dry hop addition (October 16, 2007). Racked to keg and continued conditioning (November 14, 2007).

Comments

Stayed nearly consistent this time around:

  • Used Bries (Canada) premium American 2-row.
  • Stayed with the dark munich from Gambrinus (Canada).
  • Stayed with an all Cascade hop bill.
  • Will dry hop again with a full ounce for hop aroma.
  • Omitted brown sugar.
  • 75 minute boil.
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 tbsp. PH Sabilizer @ 60 minutes (Mash)  
1 tsp. Gypsum @ 60 minutes (Mash)  
Reference
Hops
Reference
Yeast
White Labs California Ale (WLP001) — Liquid — 4 oz. (from slurry)
Mash
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 10.00 pounds
PPG: 27.03
Efficiency: 85.79%
Grain Temp. 11° F
Tun Temp. 110° F
Sparge Amt. 4.5 gallons
Sparge Temp. 168° F
Step Description Temp. Time
Dough In Acclimate grains with 1.0 gallons of water. 152° F 5 min.
Mash Mash with 3.00 gallons of water. 152° F 60 min.
Sparge Sparge with 4.00 gallons of water. 168° F 20 min.
Procedure
  • Single infusion mash with 3.0 gallons of 152° water.
  • Sparge with 4.00 gallons of 168° water.
  • Total boil time: 75 minutes.
    • Add hops according to schedule.
    • Add Irish Moss at 55 minutes.
  • Cool wort to 70-75°.
  • Pitch yeast.
  • Dry hop with Cascades in secondary.
Fermentation
Primary: 7 days @ 65° F
Secondary: 7 days @ 65° F
Lager: 14 days @ 39° F
Age: 35 days @ 55° F
Tasting Reviews
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