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:

March 5, 2011

Yield:

5 gallons

Color (SRM/EBC):

11.4/22.4

Bitterness (Calc):

52.4 IBU (Tinseth)

Conditioning:

Keg

Batch No:

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

9.00 pounds

Rahr Pale Malt (2-Row)

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

85.7% of grist

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.

9.5% of grist

0.50 pounds

Simpsons Caramalt

Color (L):	34 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

4.8% of grist

10.50 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:	10.5 pounds
Grain Absorbtion:	2.2 gallons
Total Water Needed:	8.7 gallons	6 gallons (runoff) + 2.2 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.2 gallons	8.7 gallons (total water) – 3.5 gallons (mash water)

)

100% of grist

Non-Fermentables

Whirlfloc @ 5 minutes

Hops

1.00 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

10 AAUs

1.00 ounces

Cascade (Homegrown)

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

10% Leaf @ 20 minutes
Type: Bittering and Aroma
Use: Boil

10 AAUs

1.00 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: Boil

10 AAUs

3.00 ounces

Total Hop Weight

30 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Safale
Manufacturer:	Fermentis
Product ID:	US-05
Type:	Ale
Flocculation:	Medium
Attenuation:	75-79%
Alcohol Tolerance:	Medium
Temperature Range:	59–75°F
Amount:	24 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 3 gallons of water at 170F (grains at 60F, tun preheated) for a final mash temp of 153-154. Add 1.75gal boiling water for mash out. Drain the tun and add 3 gallons water at 168F for the second sparge. Add the bittering hops during the sparge stage. Add Whirlfloc and Yeast Nutrient at 10min. Add flavor and aroma hops per recipe.

Mash in with 3 gallons of water at 170F (grains at 60F, tun preheated) for a final mash temp of 153-154. Add 1.75gal boiling water for mash out. Drain the tun and add 3 gallons water at 168F for the second sparge. Add the bittering hops during the sparge stage.

Add Whirlfloc and Yeast Nutrient at 10min.

Add flavor and aroma hops per recipe.

Tasting Reviews

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1 Review

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	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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