Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Cc Pale Ale [American Pale Ale]

American Pale Ale – All Grain GONE

Batch Size:

12 gallons

Conditioning:

Keg

Brew Date:

May 1, 2011

Tap Date:

May 26, 2011

Statistics

Target OG:

1.058 14.3° P

OG:

1.062 15.2° P

Reading 1:

1.016 4.1° P at 12 days

Reading 2:

1.014 3.6° P at 26 days

Target FG:

1.012 3.1° P

FG:

1.014 3.6° P

Real Extract:

5.7° P

Attenuation:

76.3% Apparent – 62.5% Real

Color:

6.3 SRM

IBU:

43.2 Daniels

BU/GU:

0.7

ABV:

6.4%

ABW:

Calories:

205 12 oz

General Info

Pitched on yeast cake from previous batch.

After 2 weeks, racked to secondary glass carboys. Lots of volume (> 10 gallons).

Filled both kegs, but there was still quite a bit left in each of the glass carboys. Combined the remaining beer into a 3rd carboy. Rough estimate of about 2 gallons.

Malts and Grains

Amount	Malt/Grain	% of Grist
22.00 pounds	American Pale Malt (2-Row)	84.6%
1.50 pounds	German Light Munich Malt	5.8%
1.50 pounds	American Victory Malt	5.8%
1.00 pounds	American Wheat Malt	3.8%
26.00 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.3%
1.00 ounces	Centennial	10 min	Flavor	Boil	Leaf	10.5%
1.00 ounces	Cascade	10 min	Flavor	Boil	Leaf	6.0%
2.00 ounces	Cascade	0 min	Aroma	Boil	Leaf	6.0%
2.00 ounces	Centennial	0 min	Aroma	Boil	Leaf	10.5%
8.00 ounces	Total Hop Weight

Yeasts

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

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 and Aging

Primary:

14 days @ 67° F

Secondary:

7 days @ 62° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

cc Pale Ale

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.1
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	60
OG:	1.062 / 15.2° P
Mash PH:
Boil PH:

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Log: Cc Pale Ale