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10-16-13 BCS PA p135
American Pale Ale • All Grain • 6 gal
Brewed 10-16-13
October 20, 2013 pm 03:27pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 12.3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .75 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .75 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- 0.25 oz
Simcoe® - 13.0 AA% pellets; boiled 10 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .3 oz
Cascade - 5.5 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .2 oz
Columbus - 14.0 AA% pellets; boiled 0 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .2 oz
Centennial - 9.0 AA% pellets; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .2 oz
Simcoe® - 13.0 AA% whole; boiled 0 min
Simcoe®
Used for aromatic, and especially bittering properties.
-
Fermentis US-56 Safale US-56
Fermentis US-56 Safale US-56
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Heat stick debacle....... Mash 3 Gal + 2 Gal > then 3Gal @175 w/ final Brix 14 = 6 Gal total at pre boil w/ brix of 15...... final post boil brix 13 ?????? Ferment @ 67F (19C)
Style (BJCP)
Category: 10 - American Ale
Subcategory: A - American Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 8.2 SRM | 5 - 14 | |
| Alcohol: | 5.9% ABV | 4.5% - 6% | |
| Bitterness: | 42.4 IBU | 30 - 45 | |
Discussion
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