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ETB Pale Ale
American Pale Ale • All Grain • 21.5 L
Brewed 26/09/06. Big citrusy hop aroma - grapefruit flavour dominates.
September 23, 2006 am 09:05am
5.0/5.0 1 rating
Ingredients (All Grain, 21.5 L)
- 4.5 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.0 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.3 kg
German Light Crystal
German Light Crystal
- 0.1 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 24 g
Cascade - 5.9 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 32 g
Willamette - 4.3 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 21 g
Cascade - 5.9 AA% pellets; boiled 20 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 g
Half a tablet of Irish Moss 20min before the boil end - (omitted from calculations)
Half a tablet of Irish Moss 20min before the boil end
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 7.4 SRM | 5 - 14 | |
| Alcohol: | 5.3% ABV | 4.5% - 6% | |
| Bitterness: | 51.7 IBU | 30 - 45 | |
Discussion
26/09/06 Brew Day
2006-09-27 5:00am
Strike temp @ 54oC. Protein rest @ 52oC for 15min in 17.7L H2O 3 teaspoons of CaSO4 yielding Ca2 139ppm, SO4/2- 333ppm (Total Vol=22.13L) . Mashed @ 65oC for 60min (1oC/min temp rise). Mash out @ 76oC for 10min (1oC/min temp rise). Lautered for 90min and sparged with 20L H2O @ 76oC (pH~5, using ~3ml 88% lactic acid) until SG=1.014. Runoff very clear & devoid of proteinaceous material after 5L recirculation. Predicted 29.5L of wort boiled for 70min with specified hop additions at 0min & 50min. Half tablet of Irish mosh in 1/2 cup H2O added at 50min. Wort in 50L kettle chilled in ice bath @ 8oC for 60min using 120L bucket. (Temp drops to 20oC in 60min. Kettle shaken at 30min intervals to disperse heat). Total wort vol=19L (SG=1.074, Efficiency=65.37%). Decanted 16L into fermenter and added 5.5L of sterile H2O @ 26oC to acheive SG=1.056. Pitched 1L Wyeast1056 starter @21oC. NOTES: Mash inefficient @ 65.37% and under lautered (Stopping too early at SG=1.014 with only 19L of wort at end of boil). Wort copper to golden orange in color. Very hoppy aroma.
27/09/06 Fermentation Day 1 (23Hrs)
2006-09-28 1:30am
OG=1056 @21oC SG=1052 @20oC AVB=0.54% (slow start fermentation) APT attenuation=7.14%. Airlock bubbling every 6 sec. Taste is rich in maltiness, with bready and biscuity character, and very sweet. Bitter but not unbearable.
28/09/06 Fermentation Day 2 (48hrs)
2006-09-28 9:38am
OG=1056 @21oC SG=1040 @20oC AVB=2.14% APT attenuation=28.57%. Airlock bubbling every 6 sec. Taste not as malty or bitter as day 1.
29/09/06 Fermentation Day 3 (75hrs)
2006-09-29 11:59am
OG=1056 @21oC SG=1033 @19oC AVB=3.08% APT attenuation=41.07%. Airlock bubbling every 6 sec.
30/09/06 Fermentation Day 4 (93hrs)
2006-09-30 6:28am
OG=1056 @21oC SG=1028 @20oC AVB=3.75% APT attenuation=50.00%. Airlock bubbling every 10 sec.
You are out of control.
2006-10-01 1:05am
You are out of control. Nice!
01/10/06 Fermentation Day 5 (119.5hrs)
2006-10-01 10:14am
OG=1056 @21oC SG=1024 @20oC AVB=4.29% APT attenuation=57.14%. Airlock bubbling every 12 sec.
02/10/06 Fermentation Day 6 (136hrs)
2006-10-02 2:18am
OG=1056 @21oC SG=1022 @20oC AVB=4.56% APT attenuation=60.71%. Airlock bubbling every 15 sec. RACKED TO SECONDARY Dry hopped with 35g Cascade (5.9%) pellets.
16/10/06 Fermentation Day 20 (468hrs)
2006-10-16 12:19am
SECONDARY FERMENTATION OF 14 DAYS: OG=1056 @21oC SG=1008 @20oC AVB=6.43% APT attenuation=85.74%. 22ml Isinglass finings boiled in 250ml H2O for 10min. Chilled and added 500ml of wort from secondary. Mixed well and re-added solution back into secodary.
BOTTLED: 23/10/06 Fermentation Day 27 (636hrs)
2006-10-23 4:15am
Bottled at 4.5 volumes of CO2 using dextrose as speise: Boiled 333g of dextrose in 500ml H20 for 10min. Chilled and added to racking bucket. Dispensed finished beer into spiese for mixing. Bottled as normal. SECONDARY FERMENTATION OF 21 DAYS: OG=1056 @21oC SG=1008 @20oC AVB=6.43% APT attenuation=85.74%.
BOTTLED: 23/10/06 Fermentation Day 27 (636hrs)
2006-10-23 4:17am
SECONDARY FERMENTATION OF 21 DAYS: OG=1056 @21oC SG=1008 @20oC AVB=6.43% APT attenuation=85.74%. Refer to A feature for session recording: To be able to track ones fermentation graphically. Ie: To be able to log the SG of ones ferment from day to day and have BTP plot SG and %ALC vs. time graphically. This will allow users to check consistency of brews and the fermentations. REFER TO GRAPHICAL INFO BELOW: http://thebaysidebrewers.googlepages.com/Chart.tiff
BOTTLED: 23/10/06 Fermentation Day 27 (636hrs)
2006-10-23 4:20am
Bottled at 4.5 volumes of CO2 using dextrose as speise: Boiled 333g of dextrose in 500ml H20 for 10min. Chilled and added to racking bucket. Dispensed finished beer into spiese for mixing. Bottled as normal. Very aromatic on the nose with distinct hoppiness, and citrus note. NICE!!! Awaiting carbonation and taste test.
First Taste Test: 02/11/06
2006-11-02 7:00am
10 days after bottling: My first All-Grain! Appearance: Golden-orangy colour with slight haze. Colour is probably twice as dark as estimated by BeerTools. Brilliant clearness would be ideal. Foam is very fine and creamy with moderate head retention. Good carbonation allows head to instantly reform after swirling. Aroma: Great fresh citrusy hop aroma highly dominates, although slight maltiness still present. Maybe a hint of grassiness. Dry hopping here works a treat. Flavour: Citrusy hop aroma reminiscent of grapefruit highly dominates with slight maltiness. Perhaps a touch sweet with slight ester and maybe a hint of vanilla, but I kinda like it that way. A tart effervescent finish with lingering hop bitterness. If you like Little Creatures Pale Ale, then this comes very very close with its own grapefruit uniqueness. Body: Slight creamy fullness, but not heavy. Maybe a tad thin when served cold. I find it best serve very cold ~3-4oC. Interest to see how it matures over time. Cheers To Beers!!!!
Just brewed it
2007-02-02 10:03pm
Used California Ale WLP001 because thats what I had. I'm really looking forward to this. Will post a rating after If finishes. After boil gravity of 1.058. Cheers Monty
Beerfest 2007 Result: 9th-11th Feb.
2007-02-16 2:18am
This beer placed 7th out of 49 entries in the Pale Ale catergory at Beerfest 2007 - Grand Ridge Brewery, Mirboo Nth. VIC.
Vicbrew 2007 Results: 6th-7th Oct
2007-10-13 7:22pm
Placed 3rd from 36 entries in the Pale Ale catergory at Vicbrew 2007 - Naval Association Hall, West Footscray. VIC.
ANAWBS 2007 Results: 14th Oct
2007-10-14 7:23am
Placed 2nd in the American Pale Ale catergory at the Australian National Amateur Wine & Beer Show 2007 - Regency TAFE International Centre, Regency Park, SA.
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