BrewBlog: Pale Ale
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: November 7, 2009
Yield: 5 gallons
Reference
Color (SRM/EBC):
8.8/17.4
Bitterness (Calc): 25.1 IBU (Tinseth)
BU/GU: 0.53
Calories: 155 (12 ounces)
ABV: 4.8%
ABW: 3.7%
Batch No: 62
OG: 1.047
OG (Plato): 11.67° P
Target OG: 1.046
FG: 1.011
FG (Plato): 2.81° P
Target FG: 1.011
Real Extract: 4.42° P
App. Atten.: 75.9%
Real Atten.: 62.2%
General Information
Method: All Grain
Comments

This is the starter beer for the following "Imperial Oatmeal Stout"

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 12 gr
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Procedure

Mash in with 2.5 gallons at 172F (accounts for grain and tun).  Grain added when the temperature fell to 162F resulting in a mash at 153F.

For a 1.25qt/lb mash, ~50% more boiling water is needed to reach mash out temperature.  For this batch, that means 5 quarts are required.  3.25 gallons of sprge water will be required.

Fermentation
Primary: 7 days @ 68° F
Secondary: 14 days @ 68° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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