Stoopsitters Brewing BrewBlog > BrewBlogs > Pale Ale [American Pale Ale]

BrewBlog: Pale Ale

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Brewer:

Dustin Zastera

Brew Date:

November 7, 2009

Yield:

5 gallons

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

Method:

All Grain

Comments

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

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

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

1.00 pounds

DIY Brown Malt

Color (L):

60 °L

Info/Use:

Procedure taken from:

http://homebrewingadventures.blogspot.com/2008/09/making-brown-malt.html

This malt was dried at 225F for 30 minutes, then roasted at 300F for 30 minutes, continuing to 350F for 15 minutes.

12.5% of grist

7.00 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

87.5% of grist

8.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	8 pounds
Grain Absorbtion:	1.7 gallons
Total Water Needed:	8.2 gallons	6 gallons (runoff) + 1.7 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	2.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.5 gallons	8.2 gallons (total water) – 2.7 gallons (mash water)

)

100% of grist

Hops

0.50 ounces

Cascade (Homegrown)

Region:	USA (Redwing, MN)
AAU Range:	5 - 5%
Typical Use:	Bittering, aroma, finishing, dry hopping.

10% Leaf @ 60 minutes
Type: Bittering
Use: First Wort

5 AAUs

0.50 ounces

Cascade (Homegrown)

Region:	USA (Redwing, MN)
AAU Range:	5 - 5%
Typical Use:	Bittering, aroma, finishing, dry hopping.

10% Leaf @ 10 minutes
Type: Aroma
Use: Boil

5 AAUs

0.75 ounces

Cascade (Homegrown)

Region:	USA (Redwing, MN)
AAU Range:	5 - 5%
Typical Use:	Bittering, aroma, finishing, dry hopping.

10% Leaf @ 0 minutes
Type: Aroma
Use: Dry Hop

7.5 AAUs

1.75 ounces

Total Hop Weight

17.5 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

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.

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

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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