BrewBlog: Pale Ale
Brewer: Dustin Zastera
Brew Date: December 13, 2014
Yield: 5.1 gallons
Color (SRM/EBC):
Bitterness (Calc): 41.3 IBU (Tinseth)
BU/GU: 0.9
Calories: 151 (12 ounces)
ABV: 4.7%
ABW: 3.6%
Batch No: 113
OG: 1.046
OG (Plato): 11.43° P
Target OG: 1.045
FG: 1.011
FG (Plato): 2.81° P
Target FG: 1.011
Real Extract: 4.37° P
App. Atten.: 75.4%
Real Atten.: 61.8%
General Information
Method: All Grain

Building up a yeast cake for the Gout Stout.

Trying out the new mill configuration.  The rollers have been backed off to the original settings (0.035"?).  I'd estimate the mill is running at 4 lbs/minute.

The crystal in this recipe is 1 pound of Lakeland ESB mix from NB.  Listed at a 3:2 mix of L60 and L20.

The Perle in this recipe is from the 2010 Redwing harvest.


12/13/14 - The tun drains much faster now with the new mill settings. First runnings at 13.6B (160 total points).  Measured 10.2B at the start of the boil (253 total points).  Predicted gravity from the start of the boil is 1.051.

12/14/14 - Good start to the ferment at 16 hours.  Indicated temperature of 66F, room at 64F.

12/16/14 - Krausen falling and the yeast are settling.  Fermentation may be complete.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
Total Boil Time: 60 minutes
Name: Nottingham Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°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

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

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP


Mash in with 10 quarts of water at 170F to his a mash temperature of 154F.  Rest 1 hour.  Mash out with 8 quarts at 195F to hit a mash out temperature of 170F and a ratio of 2.2 qt/lb.

Drain the tun and sparge with an additional 3 gallons of water at 170F.

Tasting Reviews
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Altbier Aug 6, 2018
Oktoberfest Aug 6, 2018
California Common Aug 6, 2018
Gout Stout (2017) Dec 28, 2017
Verboden Vrucht Dec 24, 2017
Dead Ringer Dec 22, 2017
Dubbel Dec 16, 2017
Lesser Cru Dec 15, 2017
<< <  More  [1] 2 3 4 5 > >>
Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
California CommonPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary