Chris Simental's BrewBlog > Brew Log > Easy Does It Pale Ale [American Pale Ale]

Easy Does It 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.

Brew Date:

February 07, 2010

Tap Date:

March 08, 2010

Yield:

6 gallons

Color (SRM/EBC):

6.3/12.4

Bitterness:

40 IBU (Daniels)

BU/GU

0.75

Calories:

174 (12 ounces)

Conditioning:

Keg

ABV:

5.6%

ABW:

4.4%

Batch No:	02-10
OG:	1.053
OG (Plato):	13.1° P
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	4.67° P
App. Atten.:	78.5%
Real Atten.:	64.3%
Status:	On Tap

General Information

Method:	All Grain

Method:

All Grain

Yeast:
Wyeast 1968, London ESB, 1 liter starter

Water:
1 part LA Tap, 3 parts distilled.
Salts added to 12 gallons:
1g Baking Soda
20g Gypsum
9g Epsom salt
1.2g Cannning salt

Other Mods:
Used Biscuit malt instead of Victory. Styrian Goldings instead of Goldings, BC

Efficiency was a bit low (~71%). Could be due to the lack of 5.2 buffer since this is the first time I have not used it for an all grain batch. Instead I went with the adjustment salts listed above. Will have to investigate next time either by using the 5.2, adjusting mash PH some other way, or going with the lower efficiency and adjusting the malt as needed.

Comments

Tasted after 1 month and it's great. I had thought it might be a bit thin since my efficiency was low, but it turned out exactly like I wanted. A good balance between malt and hops; appropriate amount of bitterness; and a great hop aroma.

Tasted after 1 month and it's great. I had thought it might be a bit thin since my efficiency was low, but it turned out exactly like I wanted. A good balance between malt and hops; appropriate amount of bitterness; and a great hop aroma.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

10.25 pounds

Pale Malt (2 Row) US

82.3% of grist

0.95 pounds

Victory Malt

7.6% of grist

0.75 pounds

Munich Malt

6% of grist

0.50 pounds

Wheat Malt, Ger

4% of grist

12.45 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	7.8 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	12.5 pounds
Grain Absorbtion:	2.7 gallons
Total Water Needed:	11.4 gallons	7.8 gallons (runoff) + 2.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.3 gallons	11.4 gallons (total water) – 4.1 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1.09

Wort Chiller @ 25 minutes

1.2

Whirlfloc Tablet @ 20 minutes

Hops

1.00 ounces

Goldings, B.C. (or Fuggles, EKG)
4.30% Pellets @ 60 minutes
Type: Aroma
Use: Boil

4.3 AAUs

0.85 ounces

Fuggles (or EKG)
4.20% Pellets @ 30 minutes
Type: Aroma
Use: Boil

3.6 AAUs

1.30 ounces

Amarillo Gold (or Cascade, Centennial)
8.30% Pellets @ 10 minutes
Type: Aroma
Use: Boil

10.8 AAUs

1.30 ounces

Amarillo Gold (or Cascade, Centennial)
8.30% Pellets @ 5 minutes
Type: Aroma
Use: Boil

10.8 AAUs

0.40 ounces

Fuggles (or EKG)
4.20% Pellets @ 1 minutes
Type: Aroma
Use: Boil

1.7 AAUs

0.40 ounces

Cascade (or Centennial)
6.00% Pellets @ 1 minutes
Type: Bittering and Aroma
Use: Boil

1.7 AAUs

5.25 ounces

Total Hop Weight

33.5 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	London ESB Ale
Manufacturer:	Wyeast
Product ID:	1968
Type:	Ale
Flocculation:	High
Attenuation:	69%
Temperature Range:	64–72°F

Mash Profile

Single Infusion Mash @ 153, Light Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	153°F	Infuse with enough hot water to create 1.5 quarts per pound at 153F.
2	Mash Out	Temperature	10 min.	168°F	Raise temperature to 168F. Hold for 10 minutes.

Fermentation

Primary:	7 days @ 67° F
Secondary:	7 days @ 67° F
Tertiary:	0 days @ ° F
Age:	28 days @ 36° F

Tasting Reviews

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Awards & Competitions

Entry Name:	Imperial Valley Pale Ale
Competition:	2010 Maltose Falcons Mayfaire
Date:	Mar 15, 2010
Style:	American Pale Ale
Place:	3rd (Bronze)

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