Pale Ale: From Stoopsitters Brewing 's BrewBlog

Pale Ale

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 1, 2024

Specifics

Style:	American Pale Ale
Contributor:	Dustin Zastera
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%

OG:	1.047
OG (Plato):	11.67° P
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	4.42° P
App. Atten.:	75.9%
Real Atten.:	62.2%

BJCP Style Info: American Pale Ale

O.G.:	1.045 - 1.060
F.G.:	1.010 - 1.015
ABV:	4.5 - 6.0%
Bitterness:	30 - 45 IBUs
Color:	5 - 14 SRM
Info:	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.

General Information

Method:	All Grain

Method:

All Grain

Malts and Grains

1.00 pounds	DIY Brown Malt	12.5% of grist
7.00 pounds	Rahr Pale Malt (2-Row)	87.5% of grist
8.00 pounds	Total Grain Weight	100% of grist

Hops

0.50 ounces	Cascade (Homegrown) 10% Leaf @ 60 minutes Type: Bittering Use: First Wort	5 AAUs
0.50 ounces	Cascade (Homegrown) 10% Leaf @ 10 minutes Type: Aroma Use: Boil	5 AAUs
0.75 ounces	Cascade (Homegrown) 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

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

Pale Ale

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual
Strike Water Amount:	2.7
Strike Water Temperature:
Mash Temperature:
Mash Time:
Sparge Water Amount:	5.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	6
Post-Boil Amount:	5
Boil Time:	60
Original Gravity:	1.047 / 11.7° P

Brew Day Notes

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