Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Cc Pale Ale 3 [American Pale Ale]

American Pale Ale – All Grain GONE

Batch Size:

12 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

December 28, 2011

Tap Date:

February 4, 2012

Statistics

Target OG:

1.056 13.8° P

OG:

1.056 13.8° P

Reading 1:

1.014 3.6° P at 26 days

Target FG:

1.015 3.8° P

FG:

1.014 3.6° P

Real Extract:

5.4° P

Attenuation:

73.9% Apparent – 60.9% Real

Color:

6.3 SRM

IBU:

38.5 Daniels

BU/GU:

0.69

ABV:

5.6%

ABW:

4.4%

Calories:

186 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
20.00 pounds	American Pale Malt (2-Row)	81.6%
2.00 pounds	German Light Munich Malt	8.2%
1.50 pounds	American Victory Malt	6.1%
1.00 pounds	German Wheat Malt Light	4.1%
24.50 pounds	Total Grain Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Time
2	Whirlfloc	15 minutes
10 tsp	Yeast Nutrient	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	10.0%
1.00 ounces	Centennial	10 min	Bittering and Aroma	Boil	Leaf	10.5%
1.00 ounces	Cascade	10 min	Bittering and Aroma	Boil	Leaf	5.7%
2.00 ounces	Cascade	0 min	Aroma	Boil	Leaf	5.7%
2.00 ounces	Centennial	0 min	Aroma	Boil	Leaf	10.5%
4.00 ounces	Cascade	0 min	Aroma	Dry Hop	Leaf	5.7%
12.00 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 Infusion 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 profile for most well-modified malts.

Mash 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

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

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 and Aging

Primary:

14 days @ 68° F

Secondary:

7 days @ 62° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

cc Pale Ale 3

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.1
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	10.2
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	90
OG:	1.056 / 13.8° P
Mash PH:
Boil PH:

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Log: Cc Pale Ale 3