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321 First Sip Pale Ale
American Pale Ale • All Grain • 5 gal
You never forget your first sip. Brewdate: 3/21 This is a big Pale Ale built to the hilt with Canadian, American 2-row, German Pils, and local Crystal 10/20. Apollo, Willamette and Centennial whole cone hops and Wyeast PacMan Yeast. Should be around 5.5% of pure NW pale goodness.
September 13, 2013 pm 11:06pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 1.50 lbs
2-Row Brewers Malt (Organic); Briess
2-Row Brewers Malt (Organic); Briess
Mild malty flavor. USDA Organic, 100% Organic. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 3.00 lbs
Canadian Craft Brewers Pale Malt; Beeston
Canadian Craft Brewers Pale Malt; Beeston
2-Row for brew pubs and microbreweries.
- 1.50 lbs
BEST Pilsen Malt; Best Malz
BEST Pilsen Malt; Best Malz
Our first class BEST Pilsen Malt gives beer a fresh and rounded taste. It can be used for all types of light beer. It also forms an excellent “light” foundation for almost all beer specialities. The malt is produced from high-quality two-row-spring barley, which was grown in the best German and European barley regions. The properties of the malt: low protein levels, high extract content, light colour and high enzymatic activity.
- .50 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .50 lbs
Caramel Malt 20L; Briess
Caramel Malt 20L; Briess
Candylike sweetness, mild caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 20L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 3.00 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 4.00 oz
Apollo - 17.0 AA% whole; boiled 60 min
Apollo
This super high alpha variety was developed by the Hopsteiner Breeding Program and released in 2006. It is resistant to powdery and downy mildew. The very high alpha, good storage stability and low cohumulone ratio makes it an excellent choice for bittering. Added late into the boil it provides a strong grapefruit and hoppy note.—usahops.org
- 3.00 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1.00 oz
Centennial - 10.0 AA% whole; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
- 1/2 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
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Wyeast 1764-PC ROGUE Pacman
Wyeast 1764-PC ROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
60 min left in boil - 2oz Apollo Hops 40 min left in boil - 1oz Apollo Hops 30 min left in boil - 1oz Apollo Hops 20 min left in boil - 2oz Apollo Hops 15 min left in boil - 2oz Apollo Hops 15 min left in boil - 1.5 Whirlfloc Tablet 10 min left in boil - 0.5 tsp Wyeast Beer Nutrient Blend 7 min left in boil - 1oz Willamette Hops 5 min left in boil - 1oz Willamette Hops 2 min left in boil - 1oz Willamette Hops 0 Flame Out! - 1oz Centennial Hops OG 1.017 grain only OG 1.052 after boil TG 1.007 at bottling 3/21/14: Brew Date 5/4/14: Racked into secondary 6/6/14: Bottled After cooling the wort, it was dumped into a new 6.5 gal conical fermenter.
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 5.3 SRM | 5 - 14 | |
| Alcohol: | 5.6% ABV | 4.5% - 6% | |
| Bitterness: | 316.3 IBU | 30 - 45 | |
Discussion
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